3 lbs. yellow squash
2 eggs, beaten
1 c. bread crumbs
1 stick butter
1/4 c. sugar
Salt as needed
2 tbsp. chopped onion
Dash of pepper

Cut off tips of squash and cut each into 3 to 4 pieces. Drop squash into a large saucepan with enough boiling water to cover. Return to a boil, reduce heat and cook until tender. Drain in colander, mash.

Combine with beaten eggs, bread crumbs, butter, sugar, salt, onion, and pepper. Turn into a 3-quart lightly greased casserole. Cover with a light layer of bread crumbs. Bake at 350 degrees until lightly browned. Serves 6.