From “Reformed Theological Female Seminarian,” Spring 1984
2 pounds yellow squash, sliced
1 cup mayo
1 cup grated Parmesan cheese (8 oz)
1 small onion, chopped
2 eggs, beaten
1/2 tsp salt
1/2 cup soft bread crumbs
1 Tblsp butter, melted
Cook squash in boiling salted water for 10 to 15 minutes or until tender. Drain and cool slightly.
Combine mayo, cheese, onion, eggs, and a little pepper. Stir until well combined.
Add squash mixture and spoon into lightly greased 1 1/2 quart casserole.
Combine bread crumbs and butter and spoon over mixture.
Bake in a preheated 350 degree oven for 30 minutes.
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