Cut up 2 or 3 small summer squash and cook with 1 onion, cut fine with juice enough water to cover. Let cook. Beat 3 eggs, add 1/2 cup milk. Break up 2 slices of bread. Soak in egg milk mixture. Add cubed cheese (any amount but at least 1/2 cup) salt and pepper to taste, a bit of butter and drained squash. Bake at 350 degrees in buttered casserole dish for 1/2 hour until puffy and brown.