2 lbs. squash, sliced
1 med. onion
1 tsp. salt
1 tsp. sugar
Pepper to taste
1 egg
1 can Cheddar cheese soup
2 c. corn bread crumbs
1 stick butter

Cook squash, onion, salt, sugar and pepper together in just enough water to cover. When tender drain and let cool. When cool, add beaten egg, cheese soup and 1 cup of crumbs. Mix well.

Melt 1/2 butter in casserole dish, then add mixture. Add rest of melted butter to other cup of crumbs. Brown a minute and put on top of squash mixture. Bake at 400 degrees for 30 minutes.