Squash Souffle - cooking recipe

Ingredients

2 lb. yellow squash, washed and sliced or 2 boxes frozen squash, thawed (butternut or acorn)
1/2 c. chopped onion
salt and pepper to taste
1 (2 oz.) jar chopped pimento
1 1/2 c. American or Cheddar cheese, shredded
1/2 c. fine bread crumbs
1/2 c. American or Cheddar cheese, shredded
1/4 c. butter
2 tsp. celery seed
2 eggs, beaten

Preparation

Cook squash in 1/2-inch boiling, salted water in covered pan over low heat until tender.
Drain and mash.
Saute onion in butter and add to squash.
Add salt, pepper, celery seed, pimento, 1 1/2 cups cheese and eggs.
Pour in greased, shallow baking dish. Sprinkle bread crumbs and 1/2 cup cheese on top.
Bake at 350\u00b0 for 30 minutes.
Serves 8.