3 sm. summer squashes
1 sm. onion
1 egg
1 tbsp. butter
1/4 tsp. pepper
1/2 tsp. salt
3 slices American cheese
3 tbsp. milk

Slice unpeeled squash; boil with cut up onion and salt until soft. Drain well. Mash squash and onion, drain off excess water. Add butter, egg, cheese, pepper and milk. Consistency will be like thick chowder. Bake at 350 degrees for 20- 30 minutes or until casserole is thick and a little brown around edge.