Squash Casserole

This recipe is based on one found in The Southern Cook's Handbook.  I made more than a few alterations to this recipe. 

2 pounds yellow squash, washed, ends removed and cut into 1/8 inch rounds
1 teaspoon salt
1/2 teaspoon onion powder
1/4 teaspoon celery seeds
1/4 teaspoon ground black pepper
2 eggs beaten
2 teaspoons all purpose flour
1 tablespoon milk
1 teaspoon sugar
3/4 teaspoon baking powder
1 teaspoon vegan Worcestershire sauce
several drops hot sauce
1 cup panko bread crumbs
grated Parmesan cheese

1. Preheat the oven to 350° and grease a 2 quart casserole
2. Place the squash into a saucepan with about a little water and 1 teaspoon salt.  Bring the squash to a simmer and allow it to cook until tender.  Drain the squash in a colander, forcing extra liquid out with the back of a spoon.  Move the squash to a small bowl and mash it with a potato masher or a couple of forks.  To the squash add the onion powder, celery seed and ground black pepper.  Set aside.
3. In another bowl combine the eggs, flour, milk, sugar, baking powder, vegan Worcestershire sauce and hot sauce with a whisk.  Fold this into the squash mixture and then pour everything into the prepared baking dish. 
4. Top with panko bread crumbs and Parmesan cheese.  Bake for 30 minutes until the mixture is golden brown and bubbly.