1 1/2 lbs. yellow squash, finely chopped
1 lg. onion, finely chopped
1 egg
1/2 c. milk
2 tbsp. sugar
1/2 c. shredded Cheddar cheese

Saute squash and onion in water, about 20 minutes. Drain good. Mash squash; add egg, milk, and sugar. Beat until smooth. Stir in grated cheese. Place in 1 quart casserole. Bake at 325 degrees for 30 to 40 minutes. Serves 4 to 6.