Squash-Zucchini Casserole - cooking recipe

Ingredients

2 lb. yellow squash
2 lb. zucchini
4 Tbsp. butter
1 1/2 c. grated mild Cheddar cheese
1 chopped onion
3 beaten eggs
dash of garlic powder
dash of white pepper
bread crumbs
paprika
salt to taste

Preparation

Wash and cut squash and zucchini into 1/2-inch slices.
Simmer in water for 10 minutes; drain well.
Combine in bowl the squash and zucchini, butter, 1/2 cup cheese, onion, salt, pepper, garlic powder and 1/2 milk; mix well.
Slowly add eggs and fold into the mixture.
Pour mixture into a well-greased medium casserole dish; sprinkle remaining cheese evenly on top.
Drizzle remaining milk evenly; let casserole rest in refrigerator for 20 minutes. Sprinkle bread crumbs and paprika just before baking.
Bake at 325\u00b0 for 30 minutes.
Yields 6 to 8 servings.