Squash Souffle - cooking recipe

Ingredients

3 1/2 Tbsp. butter
1 c. milk
1 egg, beaten
1/4 lb. cheese, cut into pieces (optional)
1/2 tsp. paprika
3 1/2 Tbsp. flour
salt to taste
1 lb. yellow summer squash, sliced and cooled
3 Tbsp. cracker meal or cracker crumbs

Preparation

Melt butter in saucepan and add flour. Gradually add milk and cook until sauce is thick.
Add small amounts of sauce to beaten egg until egg is temperature of sauce. Combine with remaining sauce. Mix squash and cheese into sauce until well bended while stirring over low heat.
Pour into buttered 1-quart casserole dish.
Dot with pats of butter.
Bake at 350\u00b0 for 30 minutes or until golden brown.
Serves 4 and freezes well.