2 c. squash, cooked and drained
1 med. onion, chopped
2 eggs
1/2 c. milk
1/2 tsp. salt
1/2 tsp. black pepper
1 stick butter, melted
1 c. grated Cheddar cheese
1 c. Pepperidge Farm herbal cheese

Mix squash, onion, eggs, milk, salt, pepper, and butter together, then add grated cheese and pour into casserole dish. Bake for 40 minutes at 325 degrees or until casserole begins to brown around edges and on top, and gets firm. Top with herbal stuffing and dot with butter. Return to oven and let crumbs brown. Serve while hot.