Squash Casserole

Sometimes it's easy to understand why the Deep South is know for being a little overweight. Not that we would ever cook anything that would adhere directing to one's thighs.

Squash Casserole is not something for those concerned about calories and weight gain. It is for anyone who loves something truly mouth-watering wonderful. This is my Mother's recipe. Indulge!

Squash Casserole

2 lbs. yellow squash
1 to 2 eggs
1 teaspoon salt
pepper to taste
1/2 stick margarine
1/2 cup milk
1 cup shredded sharp cheddar cheese
3/4 cup mayonnaise
plain bread crumbs
extra shredded cheese

Wash squash. Cut off ends and discard them. Cut up squash into one to two inch pieces. Place squash in water and bring to a boil. Cook until tender. Drain off water and mash squash until it resembles a course batter.

Stir together squash, mayonnaise, onion, egg, cheese and margarine.

Coat a 12" x 12" baking dish with cooking spray. Pour mixture into the dish.

Sprinkle bread crumbs over top of mixture. The top should be lightly covered.

Bake for 30 minutes in a 350 degree oven

Sprinkle grated cheese on top of crumbs. Bake an additional five to 10 minutes, until cheese is melted.

Enjoy!