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Makes 8 servings


• 2 pounds small yellow summer squash, sliced
• 1 medium onion, sliced
• 1/4 cup water
• 1 teaspoon salt
• 1 cup milk
• 2 large eggs, slightly beaten
• 3 tablespoons all-purpose flour
• 3 tablespoons Cabot Salted Butter, melted, divided
• 1/2 teaspoon ground black pepper
• 2 cups grated Cabot Sharp Cheddar (about 8 ounces), divided
• 1/4 cup fresh bread crumbs


1. Preheat oven to 350ºF. Butter 1 1/2-quart baking dish or coat with nonstick cooking spray and set aside.

2. In saucepan, bring squash, onion, water and salt to boil. Cover pan and simmer until squash is tender, about 20 minutes.

3. Drain squash thoroughly, then mash. Add milk, eggs, flour, 1 tablespoon of melted butter and pepper; mix together well.

4. Reserve about 3 tablespoons of cheese and mix remainder into squash. Transfer squash to prepared baking dish.

5. Bake for 30 minutes, or until knife inserted in center comes out almost clean, about 30 minutes.

6. Meanwhile, toss bread crumbs with remaining melted butter. Sprinkle over casserole, then sprinkle with reserved cheese. Return to oven for about 5 minutes, or until crumbs are golden and cheese is melted.

Nutrition Analysis
Calories 204 , Total Fat 14g , Saturated Fat 9g , Sodium 495mg , Carbohydrates 11g , Dietary Fiber 3g , Protein 10g , Calcium 220mg 

Recipe courtesy of Cabot Creamery Cooperative



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