Broccoli And Squash Casserole

• 2 bunches fresh broccoli or 2 (10 oz.) pkg. frozen broccoli
• 6 medium or 8 small yellow squash
• 1 large Vidalia onion, finely sliced
• 6 oz. bacon (about 8 to 10 strips), crisply fried and crumbled
• 12 oz. grated sharp Cheddar cheese
• 1 can creamy chicken mushroom soup
• 1 (4 oz.) can mushrooms
• 2 eggs, beaten
• 3/4 to 1 c. milk
• about 2 to 3 Tbsp. flour

1. Dice broccoli and slice squash.
2. Put into a large pot; steam vegetables for about 8 to 10 minutes, until tender but not soft! In a large casserole, layer squash, onion, broccoli, bacon, mushrooms and cheese.
3. Continue layers until you run out of ingredients.
4. Mix together the soup, eggs and milk.
5. Add flour to wet mixture.
6. Pour over vegetable casserole.
7. (I poke a few holes into the vegetable mix to allow the soup mixture to go all the way through!)
8. Make sure the vegetables are covered with the mixture. Bake, covered, at 350u0b0 for about 30 to 40 minutes.
9. Uncover; bake about 10 to 15 more minutes to golden brown.
10. Serves 10 to 12.

broccoli, yellow squash, vidalia onion, bacon, grated sharp, chicken mushroom, mushrooms, eggs, milk, flour

Taken from www.cookbooks.com/Recipe-Details.aspx?id=455660 (may not work)