1 pkg. frozen squash
1/2 tsp. salt
1/4 tsp. pepper
1 egg
1 1/2 tbsp. butter
1/3 c. Velveeta cheese
1/2 chopped onion

Cook squash in small amount of salted water until tender. Drain; mash with a fork. Add onion, salt, pepper, egg, softened butter and cheese. Mix well. Pour into shallow 2 quart casserole dish. Bake for 30 minutes at 375. (Save small amount of cheese to sprinkle on top before baking.)