Ingredients
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5 medium yellow squash 1 small onion 1 cup seasoned bread crumbs (like Vigo or Pepperidge Farm) 1 8oz Cracker Barrel or Kraft Cheese - extra sharp cheddar 1 egg or egg substitute equivalent garlic powder *Vegetarian* Worcestershire sauce [check local specialty stores] salt and pepper sugar Tabasco OR other hot sauce OR even hot taco sauce 1/3 to 1/2 stick of butter
Procedure
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Coat baking dish lightly with butter. Grate all the cheese, then save a small
amount aside to sprinkle on top of the casserole Cut the squash into medium thin
slices, the onion in very thin slices. Cook squash/onion the following way:
place cut squash and onion in a pan of cold water. Bring to a boil, then
immediately remove from stove and drain well. Combine squash/onion with most of
the shredded cheese, 1/2 stick of butter, 1 cup of seasoned bread crumbs. This
will form a thick "pasty" mixture. Add 1 beaten egg (or substitute). If mixture
is too runny, add a little more bread crumbs. If too dry, add a little milk. Add
to mixture a heavy "dash" of Worcestershire, 1/2 to 1 tsp of sugar (to taste), a
dash of Tabasco sauce, a good dash of garlic powder, then salt and pepper to
taste. Mix well. Spoon mixture into the buttered baking dish. Sprinkle top
lightly with bread crumbs and the small amount of grated cheese that was set
aside. Cut small amount of butter into a few thin slices and "dot" on top of
casserole. Bake at 350 degrees F for 35 minutes. Let cool slightly before
serving to "set" the casserole.
