2 lb. yellow squash, sliced
1 med. onion
1 tsp. salt
3 tbsp. melted butter
3 tbsp. flour
2 eggs, slightly beaten
1 c. milk
1/2 lb. sharp cheese, grated
1 c. Pepperidge Farm herb seasoned stuffing

Combine squash, onion, salt and sugar. Simmer with small amount of water for 20 minutes. Drain squash and mash; add eggs, butter, flour, milk, cheese and salt. Bake in buttered 1 1/2 quart casserole for 30 minutes at 350 degrees. Top with stuffing mix crumbs and bake 10 more minutes.