Squash Souffle

• 2 lb. yellow squash, sliced, unpeeled
• 1 medium onion, sliced
• 1 tsp. salt
• 1/2 tsp. sugar
• 3 Tbsp. melted butter
• 3 Tbsp. flour
• 2 eggs, slightly beaten
• 1 c. milk
• 1/2 lb. Cracker Barrel cheese, grated
• seasoning salt
• buttered cracker crumbs

1. Combine squash, onion, salt and sugar.
2. Simmer with small amount of water for 20 minutes.
3. Drain well and mash with potato masher.
4. Add eggs, melted butter, flour, milk and cheese.
5. Add seasoned salt to taste.
6. Bake in buttered 1 1/2-quart casserole for 30 minutes.
7. Top with buttered crumbs.
8. Bake 10 minutes longer.
9. Bake uncovered.
10. This can be stored in refrigerator unbaked for 2 or 3 days.
11. Freezes well unbaked.
12. Serves 10 to 12.

yellow squash, onion, salt, sugar, butter, flour, eggs, milk, barrel cheese, salt, buttered cracker crumbs

Taken from www.cookbooks.com/Recipe-Details.aspx?id=262701 (may not work)