1 (18 oz.) pkg. frozen yellow squash
1 med. size onion, chopped fine
1 c. mushroom soup
1/2 c. grated American cheese
2 eggs, slightly beaten
1 c. Pepperidge Farm seasoned crumbs, buttered
1 tbsp. grated Parmesan cheese
Butter

Cook squash with onions until tender in a small amount of boiling, salted water. Drain. Combine with all ingredients except Parmesan cheese and butter. Mix well and turn into a greased baking dish. Sprinkle top with some crumbs and Parmesan cheese. Dot with butter. Bake at 350 degrees about 30 minutes, or until nicely browned and set. Serves 6.