Squash Souffle - cooking recipe

Ingredients

2 lb. yellow squash, sliced
1 small onion, chopped
1 tsp. salt
2 eggs
1 Tbsp. flour
1 tsp. sugar
6 Tbsp. butter
pepper to taste
1 1/2 c. corn flakes, crushed (for topping)

Preparation

Cover squash and onion with water.
Add 1 teaspoon salt and cook until done.
Drain, mash and cool.
Add eggs, flour, baking powder, sugar and pepper.
Mix well.
Pour into greased 2-quart casserole dish.
Melt margarine in small skillet and stir in corn flakes until all margarine is absorbed.
Sprinkle over casserole. Bake for 1/2 hour at 350\u00b0.