Granny'S Squash Casserole

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

1. Combine squash, onion, salt and sugar.
2. Simmer with small amount of water for 20 minutes.
3. Drain well.
4. Mash with potato masher.
5. Add eggs, melted butter, flour, milk and cheese.
6. Add seasoning salt to taste.
7. Bake in a buttered 1 1/2-quart casserole for 30 minutes at 350u0b0.
8. Top with crumbs and bake 10 minutes more. It can be stored in a refrigerator for 2 or 3 days, unbaked. Freezes very well.
9. Makes 8 servings.

yellow squash, onion, salt, sugar, butter, flour, salt, buttered bread crumbs, eggs, sweet milk, cheese

Taken from www.cookbooks.com/Recipe-Details.aspx?id=781283 (may not work)