2 to 3 lb. yellow squash
1 yellow onion, chopped
1 Tbsp. salt
1 c. bread crumbs
1/2 c. sharp Cheddar cheese, shredded
1 tsp. salt, pepper and cayenne pepper
fresh thyme (if possible; 1/2 tsp.)
1 c. heavy cream or milk
Boil first 4 ingredients all together for 5 minutes. Drain
well. Beat eggs and add rest of ingredients. Turn into a buttered
1-quart casserole. Bake at 350 degrees for 30 minutes covered, then 10
minutes uncovered to brown.
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