2 c. yellow crookneck squash (cooked)
1 c. dry bread crumbs
1 c. milk
1 c. grated cheddar cheese
1 tbsp. grated onion
salt and pepper to taste
3 tbsp. butter
2 eggs

Heat milk. Add butter; pour over crumbs. Mix well. Add to drained and cooked squash. Add cheese and seasonings. Beat eggs until light. Add to mixture. Pour into 2 quart baking dish. Put buttered bread crumbs on top before baking (optional). Bake at 350 degrees for 25 to 30 minutes.