This is one of my favorites in the summer, but even better right now as I pull my squash and stuff out of the freezer. This recipe makes quite a bit, so for just our family, I would half it.
5 pounds medium−size yellow squash
2 eggs, beaten
1 cup bread crumbs plus additional bread crumbs for topping
1 stick butter or margarine
Salt, to taste
2 tablespoons chopped onion
Dash of pepper
Cut tips off squash and cut each squash into 3 or 4 pieces. Drop squash into
a large saucepan with enough boiling water to cover. Return to boil, reduce
heat and cook until tender. Drain in colander and mash. Combine with beaten
eggs, 1 cup bread crumbs, butter, sugar, salt, onion and pepper. Turn into
3−quart casserole that has been lightly greased or sprayed with nonstick
spray. Cover with light layer of bread crumbs. Bake at 350 degrees for 20 to
25 minutes or until lightly browned.