Broccoli-And-Squash Casserole

• 2 lb. fresh broccoli florets, cut into bite-size pieces
• 2 lb. yellow squash, sliced
• 2 small onions, chopped
• 4 Tbsp. butter or margarine
• 2 large eggs, lightly beaten
• 1 c. mayonnaise
• 4 c. (16 oz.) shredded Cheddar cheese
• 1/4 tsp. pepper
• 3 c. fine dry breadcrumbs

1. Arrange broccoli in a large steamer basket over boiling water.
2. Cover and steam 5 to 8 minutes or until crisp-tender; remove from basket.
3. Add squash and onion to basket and repeat procedure.
4. Combine squash, onion and butter in a large bowl; mash.
5. Stir in broccoli, eggs and next 3 ingredients; spoon into two, lightly greased, 2-quart baking dishes.
6. Sprinkle evenly with breadcrumbs.
7. Bake at 350u0b0 for 20 to 25 minutes or until golden. Makes 8 to 12 servings.

fresh broccoli florets, yellow squash, onions, butter, eggs, mayonnaise, cheddar cheese, pepper, breadcrumbs

Taken from www.cookbooks.com/Recipe-Details.aspx?id=25257 (may not work)