2 lbs. yellow squash
1 med. onion, sliced
1 tsp. salt
1/2 tsp. sugar
3 tbsp. butter, melted
1 tsp. seasoning salt
3 tbsp. flour
2 eggs, slightly beaten
1 c. milk
1/2 lb. Cracker Barrel cheese, grated
Buttered bread crumbs

Combine squash, onion, salt and sugar. Simmer in small amount of water for 20 minutes. Drain well, mash with potato masher. Add eggs, milk, flour, melted butter and cheese. Add seasoning salt. Bake in buttered 1 1/2 quart casserole for 30 minutes. Top with buttered crumbs and bake another 10 minutes. Freezes well.