3 med. yellow summer squash, sliced
4 tbsp. flour
1/4 tsp. pepper
1 c. grated cheddar cheese
4 tbsp. butter
1/2 tsp. salt
2 c. milk
1 sm. chopped onion

Boil squash and onion 5 minutes. Drain and place in casserole dish. Melt butter in top of double boiler. Add flour and seasonings. Stirring constantly, add milk a little at a time. Cook until thickened. Add cheese and stir until melted. Pour over summer squash. Bake at 350 degrees for 15 minutes.