1 med. onion, minced
2 tbsp. butter
2 lb. squash (4 c.), coarsely grated
1/2 c. Velveeta cheese, coarsely grated
1 egg, slightly beaten
1/4 c. evaporated milk
1/2 c. crushed potato chips

Saute onions in butter until transparent. Add grated squash and cook 5-10 minutes, stirring constantly. Combine with cheese, egg, cream, and seasonings. Put in buttered 2-quart casserole and sprinkle chips over top. Cover and bake at 325 degrees for 35-40 minutes. Uncover the last 2 minutes to brown. Yield: 6 to 8 servings.