1 lb. summer squash
2 onions, sliced
1 tsp. sugar
1 egg
Salt and pepper to taste
1 c. bread crumbs
1/4 c. milk
1 c. grated cheese
1/2 stick butter

Cook squash and onions in salted water until tender. Drain. Beat until light. Add remaining ingredients, reserving a third of the cheese and crumbs for the top layer. Bake at 350 degrees until cheese has melted and top is lightly browned.