8 - 10 yellow crookneck squash
3 med. onions
1/2 stick butter
6 oz. grated sharp cheddar cheese
1 can cream of mushroom soup
2 eggs
1 tbsp. pepper

Boil squash and onion in salted water until tender. Drain well. Add butter, cheese, soup, beaten eggs and pepper. Don't skimp on the pepper. Mix well and pour into casserole dish. Top with more grated cheese and bake for 45 minutes at 350 degrees.