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Squash Casserole

1/4 cup water

2 pounds small yellow squash, sliced

1 medium onion, sliced

1 teaspoon salt

1/2 teaspoon pepper

3 tablespoons Cabot butter, melted, divided use

3 tablespoons all-purpose flour

2 large eggs, slightly beaten

1 cup milk

2 cups (8 ounces) shredded Cabot Sharp Cheddar Cheese, divided use

1/4 cup fresh bread crumbs

1. Preheat oven to 350 F. In a saucepan, bring water, squash, onion and salt to a boil. Cover pan and simmer until squash is tender, about 20 minutes. Drain thoroughly, then mash.
2. Thoroughly mix in pepper, 1 tablespoon butter, flour, eggs and milk. Set aside about 3 tablespoons cheese and mix rest into squash. Pour into a buttered 1 1/2-quart casserole dish. Bake until knife inserted in center comes out almost clean, about 30 minutes.
3. Meanwhile, mix remaining butter with bread crumbs. Sprinkle over casserole, then sprinkle with reserved cheese. Return to oven until crumbs brown slightly and cheese melts, about 5 minutes.

Makes 8 servings.

Recipe provided courtesy of Vermont Cheese Council.