2 lbs. yellow squash
2 lg. onions, sliced
1/2 stick butter
1 tsp. salt
1/4 tsp. black pepper
2 eggs, slightly beaten
3/4 c. evaporated milk or cream
1 c. stuffing mix or buttered bread crumbs

Wash squash and slice. Steam them with onions in a small amount of water until tender. Drain and add butter, salt and pepper. Beat in eggs, then add cream and stuffing mix. Place in casserole and top with more buttered bread crumbs. Bake at 350 degrees for thirty minutes.