Squash-Zucchini Casserole

• 2 lb. yellow squash
• 2 lb. zucchini
• 4 Tbsp. butter
• 1 1/2 c. grated mild Cheddar cheese
• 1 chopped onion
• 3 beaten eggs
• dash of garlic powder
• dash of white pepper
• bread crumbs
• paprika
• salt to taste

1. Wash and cut squash and zucchini into 1/2-inch slices.
2. Simmer in water for 10 minutes; drain well.
3. Combine in bowl the squash and zucchini, butter, 1/2 cup cheese, onion, salt, pepper, garlic powder and 1/2 milk; mix well.
4. Slowly add eggs and fold into the mixture.
5. Pour mixture into a well-greased medium casserole dish; sprinkle remaining cheese evenly on top.
6. Drizzle remaining milk evenly; let casserole rest in refrigerator for 20 minutes. Sprinkle bread crumbs and paprika just before baking.
7. Bake at 325u0b0 for 30 minutes.
8. Yields 6 to 8 servings.

yellow squash, zucchini, butter, cheddar cheese, onion, eggs, garlic, white pepper, bread crumbs, paprika, salt

Taken from www.cookbooks.com/Recipe-Details.aspx?id=56933 (may not work)