I had this as a vegetable side dish at a couple of restaurants when I
lived in west TN, decided to try to re-create it. This is what I came
up with and it's delicious!

Squash Casserole

2 c. thinly sliced yellow summer (aka crookneck) squash
1 c. grated Parmesan cheese
1 c. dried cornbread stuffing crumbs
1 c. milk
1 small minced onion
1 Tbs. melted butter
2 eggs, slightly beaten
1/2 tsp. salt
1/4 tsp. pepper

I par-cook the squash first (yes, Julie and Bruce, I lightly steam it)
because you want the end result to be very tender and also to leach out
the excess water ahead of time.

Combine all ingredients. Place in a 1-1/2 quart casserole dish. Bake
at 350F for 1 hour until set.

Jill