6 medium yellow squash (2 1/2 lbs)
3 tbsp butter
1 small onion (finely chopped)
1 egg beaten
1/2 tsp salt
1/2 tsp pepper
1 tbsp sugar
1 c cornbread crumbs
1/2 c shredded cheddar cheese

Clean squash and cut into 1 in slices. Place in a sauce pan and cover with water. Cook squash until tender. Drain off the water and add butter and onion, egg, salt, pepper and sugar plus cornbread crumbs. Mix thoroughly. Place in a 1 1/2 qt. casserole. Sprinkle with shredded cheese and bake at 350°F for 20 to 25 minutes or until golden brown.