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Nadine's Summer Squash


Serves 8

6 Large yellow summer squash
(Sliced 1/4 to 1/2 inch thick)
1/2 cup finely chopped onion

2 cups Cheddar Cheese

12 oz Evaporated milk
4 Large eggs
2 cups Seasoned Cruotons or

Stuffing (crushed)
Non-Stick Cooking Spray

  • Boil squash until it just becomes soft.
  • Spray bottom and sides of glass 10 x 15 baking pan with the non-stick cooking spray.
  • Place 1 layer of the yellow squash in the bottom of the pan.
  • sprinkle 1/2 of the onion, crumbs and cheese over this layer.
  • Place a second layer of the yellow squash over the first.
  • Sprinkle remaining onion, crumbs and cheese over the top.
  • Whip together eggs and evaporated milk.
  • Pour milk and egg mixture evenly over the top of the casserole.
  • Bake uncovered at 350 for 35 minutes.  (You'll know it's done when you can stick a fork in the middle of the casserole and it comes out clean.)
  • Let cool for about 5 minutes prior to serving.

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