4 c. squash, cubed
3 tbsp. butter
1 c. soft bread crumbs
1 c. milk
1/2 tsp. salt
1 c. green pepper, chopped
1 c. onion, chopped
1 c. (4 oz.) cheddar cheese, shredded
3 eggs, slightly beaten
1/4 tsp. pepper

Arrange squash and onion in steam rack. Steam 5 to 10 minutes to desired tenderness. Combine squash, butter and cheese; stir until butter and cheese are melted. Combine remaining ingredients and stir into squash mixture. Spoon into a lightly greased 2 quart casserole. Bake at 350 degrees for 30 to 35 minutes.