Squash Souffle - cooking recipe

Ingredients

2 lb. yellow squash, sliced thin
2 medium onions, cut fine
1/2 stick butter
2 eggs
1/4 c. Ritz cracker crumbs
1/2 c. grated cheese
1 tsp. sugar
salt and pepper to taste
buttered bread crumbs
paprika

Preparation

Cook squash, onions and butter in small amount of water until done and water is cooked out.
Cool and cream thoroughly.
Add well-beaten egg yolks, 1/4 cup crumbs, cheese, salt, pepper and sugar.
Mix well.
Fold in stiffly beaten egg whites.
Pour into greased casserole and top with buttered crumbs.
Sprinkle with paprika.
Bake at 400\u00b0 for 35 to 40 minutes.