Squash-Eggplant Casserole - cooking recipe

Ingredients

6 medium squash
1/2 eggplant
1/2 block American sharp cheese
1 stick butter
2 eggs
2 c. milk
1 Tbsp. mustard
Season-All and pepper to taste
1 Tbsp. sugar
sprinkle top with paprika

Preparation

Wash squash with
brush.
Cut
up
and\tpeel
eggplant. Boil together until
done.
Drain
and
mash well with masher. Add butter, cheese, eggs and milk.
Beat well and add the rest of ingredients.
Bake\tin
clear
glass dish for 45 minutes or longer until brown.
Serves 6 to 8 people.