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Summer Squash Casserole


2 pounds small yellow summer squash, sliced
1 medium onion, sliced
¼ cup water
1 teaspoon salt
1 cup milk
2 large eggs, slightly beaten
3 tablespoons King Arthur Unbleached All-Purpose Flour
3 tablespoons Cabot Salted Butter, melted, divided
½ teaspoon ground black pepper
8 ounces Cabot Sharp Cheddar, shredded (about 2 cups) or 1 package Cabot Sharp Shredded Cheddar Cheese
¼ cup fresh bread crumbs



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