Squash and Egg Casserole Recipe
Ingredients
| Yellow squash | 2 Pound, thinly sliced | |
| Onions | 2 Medium, thinly sliced | |
| Thick white sauce | ||
| 6 hard-cooked eggs, finely chopped | ||
| 1/2 cup soft breadcrumbs | ||
| Butter/Margarine | 2 Tablespoon, melted | |
Directions
GETTING READY
1.In a pan, boil water and put squash and onion in it and cook until tender.
2.Once done, strain the water.
Preheat theoven at 350 degrees.
MAKING
3.In a large bowl, mix squash with onion, white sauce and eggs and blend well.
4.Take a 21/2 quart casserole, grease it and pour the batter in it.
5.Put a mixture of breadcrumbs and butter in the dish.
6.Keep the dish for baking for 20- 25 minutes.
SERVING
7.Serve hot.
1.In a pan, boil water and put squash and onion in it and cook until tender.
2.Once done, strain the water.
Preheat theoven at 350 degrees.
MAKING
3.In a large bowl, mix squash with onion, white sauce and eggs and blend well.
4.Take a 21/2 quart casserole, grease it and pour the batter in it.
5.Put a mixture of breadcrumbs and butter in the dish.
6.Keep the dish for baking for 20- 25 minutes.
SERVING
7.Serve hot.
Chef
