Summer Squash Casserole with Parmesan

In this easy squash casserole, green and yellow summer squash are simmered, then baked with milk, butter, eggs, and Parmesan.



Simmer the squash and onion until soft (10 minutes or so) then drain. Cut the butter up and mix it with the squash, then add the milk and Parmesan and stir, then stir in the beaten eggs.

Pour this into a casserole dish and bake at 350 for 40 minutes.