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Squash & Cheddar Casserole


1 pound yellow summer squash or zucchini (or a combination), sliced
1 large onion, julienned
1 stick (8 tablespoons) Cabot Salted Butter, cut into pieces
½ cup milk
2 large eggs, beaten
1 tablespoon sugar
¼ teaspoon salt
¼ teaspoon ground black pepper
4 ounces Cabot Sharp Cheddar, Cabot Extra Sharp Cheddar or Cabot Seriously Sharp Cheddar, grated (about 1 cup)
10 saltine crackers, crushed, or ⅔ cup panko breadcrumbs



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