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Yellow Squash Casserole

2 to 2.5 pounds yellow squash
2 large eggs
1 to 2 tablespoons sugar
1 teaspoon salt
1/2 cup milk
1 tablespoon flour (optional)
2 tablespoons butter
1/4 pound shredded cheddar cheese
1/4 to 1/2 cup coarsely crushed cornflakes cereal, tossed with
2 teaspoons melted butter

Slice squash into 1/4" rounds into a pot, add 1-2 cups of water
and boil/steam covered for 10 min until white parts turn more
translucent. In the meantime, whisk eggs in a small bowl, then
whisk in sugar, salt, milk and flour. Drain squash very well (note
the liquid is a tasty vegetable stock- save it for something else
if you want) and return it to pot.

Grease a 2 to 2.5 qt casserole dish with some of the 2 tbsp butter,
then throw the rest on top of the hot squash so it melts a bit.
Grate the cheese into the pot, then stir a bit. Stir in the egg
mixture, then turn the squash mixture into the casserole dish.

Top with the buttered crumbs-note any crumbs could be used, but
the cornflakes really bring out the flavor of the squash. Bake
uncovered 400F 20-30 min until set. Cool slightly and serve.


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