2 lbs. yellow squash
2 eggs
3/4 stick butter
2 tbsp. brown sugar
2 1/2 c. bread, torn sm.
1 c. grated Cheddar cheese
1/2 med. chopped onion
1/2 c. milk (scant)
1 tsp. salt

Cook squash in boiling, salted water. Drain well and mash. In separate bowl, beat the eggs. Mix together squash, eggs, butter, milk, onions, brown sugar, and salt. In buttered casserole, put a layer of torn bread, a layer of squash mixture, and a layer of cheese. Repeat and top with bread and dots of butter. Bake, uncovered, for 45 minutes at 350 degrees. Serves 8.