2 lb. summer squash, cooked and drained
1 can cream of mushroom soup
1 egg
2 tbsp. melted butter
2 tbsp. milk
4 oz. sharp cheddar cheese, shredded

Grease 1 1/2 quart casserole dish. Put in drained squash and all other ingredients, saving a little cheese for top. Mix together and put remainder of cheese on top. Bake at 350 degrees for 35 minutes. Recipe can easily be doubled.