Squash And Tomato Casserole - cooking recipe

Ingredients

8-10 small to medium squash
2 eggs, beaten
1 medium onion, finely chopped
1/2 stick butter, melted
Fresh tomatoes, sliced thin
Sharp cheese, grated
Paprika

Preparation

Slice squash and cook in salted water until tender.
Drain in colander.
Beat eggs together with chopped onion.
Add squash and butter.
Cover bottom of casserole with squash mixture. Slice fresh tomatoes thinly
and place on top of squash.\tSprinkle with grated cheese.
Repeat layers ending with cheese on top.
Sprinkle with paprika and bake at 350\u00b0 for 20 to 30 minutes.
Serves 8.