Summer Squash and Sausage Casserole Recipe

2 pounds yellow summer squash
2 medium onions, sliced
4 tablespoons butter
1 clove garlic, minced
1 cup warmed milk
1 cup fine bread crumbs
1 pound bulk breakfast sausage, your choice, hot or milk
5 eggs
1 cup chopped pecans
1 1/2 cups shredded Cheddar cheese

Topping:
4 tablespoons butter
1/2 cup bread crumbs
1/2 cup finely chopped pecans

Slice squash and cook in salted water for about 20 minutes or until it is tender enough to mash. Meanwhile, saute onions and garlic in the butter. When squash is cooked, drain well and mash with a potato masher. Stir in warmed milk, bread crumbs and sauteed onions.. Cook sausage until done, breaking it up as it cooks. Drain off any fat. Add to squash mixture. Lightly beat eggs and stir in along with pecans and cheese. Spoon into buttered casserole. Combine topping ingredients and sprinkle over top. Bake at 350 degrees for about 45 - 50 minutes or until set in the center.