Crumb-Topped Summer Squash Casserole

• 6 small yellow summer squash (3 pounds), cut into chunks
• 2 eggs, lightly beaten
• 1/2 cup plus 2 tablespoons dry bread crumbs, divided
• 2 tablespoons sugar
• 1-1/2 teaspoons dried minced onion
• 1/2 teaspoon salt
• 1/8 teaspoon pepper
• 2 teaspoons butter, melted

1. Preheat oven to 350u0b0. Place squash in a large saucepan and cover with water. Bring to a boil; boil, uncovered, 15-20 minutes or until tender. Drain well, pressing squash to remove excess liquid. In a bowl, mash squash. Stir in eggs, 1/2 cup bread crumbs, sugar, onion, salt and pepper until blended.
2. Transfer to a 1-1/2-qt. baking dish coated with cooking spray. Bake, uncovered, 20 minutes. Toss remaining bread crumbs with butter; sprinkle over the top. Bake 20-30 minutes or until golden.

yellow summer, eggs, bread crumbs, sugar, onion, salt, pepper, butter

Taken from www.tasteofhome.com/recipes/crumb-topped-summer-squash-casserole/ (may not work)