Southern Squash And Shrimp Casserole

• 2 lb. yellow summer squash
• 2 Tbsp. butter
• 2 large onions, thinly sliced
• 2 eggs, well beaten
• 1/2 lb. cooked shrimp, cleaned and deveined
• 3/4 tsp. salt
• 1/8 tsp. pepper
• 1/4 c. dried bread crumbs
• 1 Tbsp. butter

1. Scrub squash and cut off ends.
2. Slice or cut into small cubes. Place in pan depth of 1 inch.
3. Cover and cook 15 to 20 minutes or until just tender.
4. Drain well and mash.
5. Heat butter, add onion and saute until soft and golden, not brown.
6. Stir squash, onions, shrimp, salt, pepper and beaten eggs.
7. Blend thoroughly and turn into well-greased 1-quart casserole.
8. Dust with bread crumbs.
9. Dot with 1 tablespoon butter.
10. Bake at 350u0b0 for 45 minutes or until puffed and nicely brown.
11. Serves 6.

yellow summer, butter, onions, eggs, shrimp, salt, pepper, bread crumbs, butter

Taken from www.cookbooks.com/Recipe-Details.aspx?id=442240 (may not work)