2 c. cooked squash, drained and lightly mashed
1 can cream of mushroom soup
Dash garlic salt
Salt and pepper to taste
1 white onion, diced
1/2 stick butter
2 c. grated cheese
3 eggs
1/2 c. Pepperidge Farm stuffing or cracker crumbs

Boil squash in salted water until tender. Mash slightly. Saute onion in butter. Mix all ingredients (except cheese) together. Sprinkle with cheese and bake at 350 degrees for 25-30 minutes.