2 c. yellow squash
1 med. onion, sliced
1/2 tsp. sugar
3 tbsp. flour
3/4 c. milk
1 tsp. melted butter
2 eggs, slightly beaten
1 1/2 c. grated cheese
Seasoning salt
Buttered fresh bread crumbs

Combine squash, onions, salt and sugar in a pan. Add a small amount of water, bring it to a boil and simmer for 20 minutes or until soft enough to mash. Drain well.

While the squash is cooking, prepare the bread crumbs. Melt 2 tablespoons butter in a small skillet. Tear 2 slices of bread into crumbs and add to the skillet. Stir until well coated. Mash squash with a potato masher. Add eggs, melted butter, flour, milk and cheese. Mix well. Add seasoning salt to taste. Bake in a buttered 1 1/2 quart casserole for 30 minutes at 375 degrees.

Top with the bread crumbs and bake 10 minutes longer or until set. This can be made ahead of time and put in the refrigerator 2 to 3 days unbaked. It also freezes well.