Directions:

   Slice squash about 1 in thick. Combine the squash with the onion, sliced celery, 1 tsp salt, and 1 C of water in a pot. Cook until tender and drain. If you do not allow it to drain enough you will have a watery casserole. Combine the squash with the two eggs. Meanwhile, melt 2 TB butter in a pan and add the flour. Whisk and cook for about a minute. Add 1 C warm milk and whisk. Stir in salt and pepper. When it thickens, add the soup. 

Layer the squash, then cheese, then white sauce. I usually do 2 layers. Top with bread crumbs and bake at 350 degrees until hot and bubbly (about 20-30 minutes). 

Ingredients:

2 lbs yellow squash

3 TB onion

1/2 C celery

1 C water

1 tsp salt

2 eggs 

2 TB flour

2 TB butter

1 C milk

1/2 tsp salt

1/2 tsp pepper

1 can cream of mushroom soup

1 1/2 C cheddar cheese, shredded

bread crumbs

This recipe is near and dear to my heart. It was my gran's recipe and my mom always requests it for our Thanksgiving meal (and sometimes at Christmas too). It brings lots of happy memories and nostalgia to our table every year.