6-8 med. summer squash, sliced
2 onions, sliced
1 lb. bulk sausage
2 eggs
1 (5.3 oz.) can evaporated milk
1 tsp. salt
1/2 tsp. pepper
1 c. cheese, grated
1 tsp. poultry seasoning
1/3 c. bread crumbs

Place squash and onions in a saucepan with a small amount of water. Cover and cook until tender. Drain. (Should be about 4 cups cooked squash and onions.) Cook sausage crumbled until done, not brown. Drain.

Mash squash mixture. Place a layer of squash and sausage in a greased casserole dish. Add half of cheese. Mix eggs, milk and seasoning. Pour half of egg mixture over cheese. Layer again, squash, sausage, cheese, egg mixture. Top with bread crumbs. Bake at 350 degrees for 25-35 minutes. Serves 4-6.