1 (48 oz.) pkg. frozen squash
2 med. onions, chopped
1 c. mayonnaise
1 doz. saltine crackers
3 eggs, beaten
1 pkg. buttermilk salad dressing
1 c. grated sharp cheddar cheese
1 tsp. salt
2 c. cornbread crumbs

Cook squash and onions until tender; drain. Add other ingredients except cornbread crumbs. Pour ingredients into a buttered, 1 1/2 quart casserole. Mix cornbread with a little butter to form crumbs; crumble over casserole. Bake at 300 degrees for 30 minutes.