6 med. squash (yellow or green)
1 sm. onion, chopped
1 beaten egg
1 c. grated cheese
1/2 c. mayonnaise
2/3 c. Pepperidge Farm crumbs

Cook squash and onion in salted water until tender. Drain well; add 1 beaten egg, cheese and mayonnaise. Pour into greased casserole dish. Melt butter and add crumbs, sprinkle over top and bake for 20 minutes or until bubbly in 350 degree oven.