Vidalia Sweet Onion and Squash Casserole
2 lbs. Squash
1 lb. Vidalia Sweet Onions, chopped
2 eggs
1 stick butter or oleo
1 small can evaporated milk
1 cup grated cheese
Cook squash in small amount of water until tender; drain thoroughly
and mash. Salt and pepper to taste. Sauté onions in 1 Tbs.
butter until soft. Beat eggs in bowl, add milk, butter and Sweet
Vidalia Onions. Stir in squash and place in buttered casserole
dish. Cover with buttered bread crumbs or crumbled crackers. Bake
in preheated 325 degree oven for 45 minutes. Serves 8. (Evaporated
milk may decreased or increased depending on desired consistency)
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