Squash Souffle - cooking recipe

Ingredients

2 lb. yellow squash
1/2 lb. cheese
4 slices bread, cubed or 1 pkg. Pepperidge Farm herb stuffing
2 eggs, slightly beaten
1/2 stick butter
salt and pepper

Preparation

Cook squash in salt and water until done.
Drain.
Add remaining ingredients.
Pour into buttered casserole dish.
Bake at 350\u00b0 for 30 to 45 minutes (until brown).