Squash Casserole

3 lb yellow squash, trimmed and chopped

1 large onion chopped fine

1-1/2 tsp sugar

½ tps salt

¼ tsp white pepper (sandy would rather use black)

½ stick margarine

breadcrumbs ( 5 pieces toast crushed – or use progresso crumbs)

Directions: Boil squash in large pot for 45 minutes until tender. Mash drained squash in large pot. Saute onions in the margarine in a separate pan and then add to large pot. Season the salt and pepper and mix thoroughly. Add to casserole dish and cook for 45 minutes at 350 deg. Cover top with breadcrumbs and put back into oven for about 10 minutes or until brown. Serves 5 to 6 people

Henry Kendal/ Belle Mead Cafeteria

Talk of the Town 5 July 00 recipe # 2527