Squash And Egg Casserole - cooking recipe

Ingredients

1 lb. yellow squash, thinly sliced
2 medium onions, thinly sliced
Thick White Sauce (recipe follows)
6 hard-cooked eggs, finely chopped
1/2 c. soft breadcrumbs
2 Tbsp. melted butter or margarine
parsley (optional)

Preparation

Cook squash and onion in a small amount of boiling water until tender (about 8 to 10 minutes); drain.
Combine squash, onion, Thick White Sauce and eggs; stir well.
Spoon into a lightly greased deep 2 1/2-quart casserole dish.
Combine breadcrumbs and butter; sprinkle over casserole.
Bake at 350\u00b0 for 20 to 25 minutes, or until hot and bubbly.
Garnish with parsley, if desired.
Yield: 8 servings.