Squash Casserole From Weaver D'S

• 4 pounds yellow squash, cut into 1/4-inch slices (14 cups sliced)
• 1/4 cup butter
• 1 1/4 cups diced white onion
• 2/3 cup cream of mushroom soup
• 1 teaspoon salt
• 1 teaspoon garlic salt
• 1/2 teaspoon pepper
• 2 large eggs, lightly beaten
• 1 cup soft, fresh breadcrumbs
• 1 cup (4 oz.) shredded sharp Cheddar cheese

1. Preheat oven to 350u0b0. Cook squash in boiling water to cover 8 minutes or until tender. Drain well, and press gently between paper towels to remove excess moisture.
2. Melt butter in a large skillet over medium-high heat; add onion, and saute 3 to 5 minutes or until tender.
3. Stir together onion mixture, soup, and next 4 ingredients in a large bowl. Stir in squash and breadcrumbs. Spoon mixture into a lightly greased 13- x 9-inch baking dish. Sprinkle with cheese, and bake at 350u0b0 for 30 minutes or until lightly browned.

yellow squash, butter, white onion, cream of mushroom soup, salt, garlic salt, pepper, eggs, fresh breadcrumbs, cheddar cheese

Taken from www.myrecipes.com/recipe/weaver-ds-squash-casserole (may not work)