4 cups sliced yellow squash (1 pound)
2 cups chicken stock
1/4 cup (1/2 stick) butter, melted
1 medium onion, chopped
3 eggs, beaten
2 tbsp. dairy sour cream
1 cup grated cheddar cheese, divided
salt and pepper, to taste

Preheat oven to 350°F.

In large saucepan, cook squash in chicken stock over medium-low heat for 10 to 15 minutes or until soft. Drain into large bowl, reserving stock.

Mash drained squash and add salt, pepper, butter and onion. Briskly stir in eggs and dairy sour cream. Add 1/2 cup cheese and mix well. Pour into buttered 2-quart casserole dish.

Bake at 350°F for 30 minutes. Top with remaining cheese and bake an additional 15 minutes or until knife inserted in center comes out clean.

Submitted by: Eastmarch