A delicious way to serve squash in a casserole - from holiday dinner..to picnic table.

2 lbs. yellow squash
1-2 c. thick white sauce
2-3 lg. eggs
8 oz. sharp cheese
Buttered bread crumbs

WHITE SAUCE:

2 c. milk
6 tbsp. flour
5 tbsp. butter

Fresh squash: wash well and cut out any spots. (May peel or leave skin on - best with peel on.) Cut into chunks and cook slowly in about 1 cup slightly salted water until liquid is cooked down. Use hand masher to mash. Set aside to cool slightly.

Frozen squash: Cook and mash as above.

Make white sauce: Melt butter in heavy pot, add flour and stir in. Let mixture form bubbles to activate flour's thickening agents. Add milk, stirring constantly until thickening begins.

To the white sauce, add the sharp cheese - shredded or sliced. Stir until completely melted.

Slightly beat the eggs. Spoon some of the squash into the eggs, stirring vigorously, to bring the eggs to the same temperature without cooking them. Pour the egg mixture into the rest of the squash and stir well.

Pour the cheese sauce into the squash and stir well. Spray a 9x13 casserole with PAM and pour the squash mixture in, spreading evenly. Sprinkle bread crumbs over top - as much as you like.

Bake in 350 degree oven until set and crumbs are browned, about 40 minutes. Let sit about 5 minutes before serving.

Serves 8 generously.

Home-made bread crumbs are the best: In jelly roll pan, cut up one stick butter; place in low oven to melt. Roll pan to coat evenly. In food processor, tear about 1/3 to 1/2 loaf bread or as much as needed. Pulse into fine crumbs. Spread over melted butter. Place pan under broiler. As crumbs brown, stir around to evenly brown all crumbs.