1 med. onion
1 stick butter
2 eggs
2 c. cooked squash
1 can cream of chicken soup
2 c. cornmeal crumbs
Salt & pepper to taste

Cream onions and cook in 1 stick of butter until onion looks clear. Mash squash with fork. Combine onions and butter with slightly beaten eggs. Add to soup, squash and bread crumbs, salt and pepper. Pour into greased casserole dish. Bake at 350 degrees for 20 to 30 minutes or until browned.