4 pounds yellow squash, cut into 1/4-inch slices
2 tablespoons butter or margarine
1 large onion, finely chopped
2 garlic cloves, pressed
1 (10 3/4-ounce) can cream of mushroom soup, undiluted
1 cup (4 ounces) shredded sharp Cheddar cheese
2 large eggs
1 teaspoon salt
1/2 teaspoon pepper
Cook squash in boiling water to cover 8 to 10 minutes or until tender. Drain squash, and press between paper towels.
Melt butter in a large skillet; add chopped onion and garlic, and saute until tender. Combine onion mixture, squash, soup, and remaining ingredients; spoon into a lightly greased 11- x 7-inch baking dish.
Bake at 350° for 30 minutes or until bubbly.
Yield: 8 to 10 servings