1 pt. or 2 c. canned yellow squash
1/2 lb. dried bread crumbs
1/2 c. canned evaporated milk
1/4 c. whole milk
1/4 c. butter, melted
1/4 c. onions, finely chopped
1/4 c. green peppers, finely chopped
1/4 c. celery, finely chopped
2 eggs, slightly beaten
1 tbsp. pimento, chopped
2 tsp. salt
1/2 tsp. pepper
1/4 tsp. sage
1/8 tsp. MSG
1 1/2 c. cheddar cheese, grated (4 oz.)

Frozen squash can also be used in the place of canned squash.

The squash needed to be cooked, drained, and mashed. Soak bread crumbs in milk. Saute onions, pepper, and celery in melted butter until tender. Combine squash, bread crumbs, and sauteed vegetables. Add eggs, pimento, and seasonings. Blend thoroughly; place in greased baking dish and bake at 350 degrees for 45 minutes. Top with grated cheese. Return to oven until cheese melts.