2 c. cooked drained squash
1 small onion, chopped
1 c. milk, scalded
1 c. bread crumbs
2 eggs, beaten
8 oz. Cheddar cheese, shredded
1/4 tsp. baking powder
1 stick butter
1/4 tsp. salt
1/4 tsp. pepper

Rub a 2-quart dish with butter. Mix all ingredients well and pour into casserole. Top with buttery crumbs.

Bake 30 minutes at 350°F or until golden brown.