Yellow Squash Crescent Casserole

Ingredients

• 4 cups squash, peeled and sliced (Yellow or crookneck preferred but you may use zucchini with excellent results)
• 2 cups grated cheddar cheese
• 2 eggs
• 1 medium onion, diced
• 2 tablespoons butter or margarine
• Hot mustard
• 1 package Pillsbury Crescent Rolls

Directions

1. Preheat oven to 350°F.
2. Spread rolls flat and cover bottom of 9-x13-inch non-stick pan or baking dish.
3. Spread hot mustard lightly over the dough. Set aside.
4. Sauté onion and squash in butter until squash is cooked.
5. In separate bowl, beat eggs and add cheese to mixture. Stir to mix thoroughly.
6. Ladle squash mixture over the top of the crescent rolls.
7. Spread egg and cheese mixture evenly over the top of the squash.
8. Bake in 350°F. oven for 30 to 35 minutes.
9. This recipe, after cooking, stores well in the freezer in Vacu-seal bags (freeze before sealing).

This recipe is from our good friend in Florida, Nancy Friley.