3 c. summer squash
1/2 c. evaporated milk
3/4 stick butter
1 tsp. salt
1/2 tsp. black pepper
2 c. dry herb stuffing
1 c. chopped onion
2 eggs, slightly beaten
1 c. grated Cheddar

Boil squash until tender and drain. Add butter, salt, pepper and milk; mix well. Add onion, eggs, cheese and stuffing. Pour into greased casserole and bake 40 minutes at 475 degrees.