4-5 med. squash
2 lg. onions, sliced
1 can cream of mushroom soup
1 (8 oz.) carton sour cream
1 c. seasoned bread crumbs
2 eggs, beaten
3/4 c. sharp cheese, grated

Preheat oven to 350 degrees. Cook squash and onions until tender; drain well. Cool. Add the next 4 ingredients; mix well. Pour into a greased 1 1/2 to 2 quart casserole dish and bake at 350 degrees for 30 minutes or until set; top with cheese and bake additional 5 more minutes.