12-15 fresh squash
1 lg. onion, chopped fine
1 can cream of potato soup
10-12 oz. mild med. Cheddar cheese, grated
2-3 eggs, beaten
1/2 (stick) butter
Salt & pepper to taste

Cut up squash and boil just until tender; then drain. Using a 3 quart baking dish, add squash, chopped onion, butter and cream of potato soup. Grate cheese and mix all in. Salt and pepper to taste. Mix well, then add beaten eggs with rest of ingredients. Bake uncovered at 350 degrees until stiff and brown (approximately 45 minutes).