Boil 3 pounds of yellow summer squash and one large yellow onion - all diced or chopped in enough water to cover vegetables, until soft. Drain off all water, and with a fork, mash squash and onion together. Add salt and pepper to taste. Beat one egg in a separate dish and then add to this mixture stirring in thoroughly. Grate 1 pound of Kraft's Extra Sharp cheese. Stir 2/3 into the squash mixture. Place this mixture in a pyrex baking dish. Top with remaining cheese, and bake 45 minutes at 350 degrees.

Can be eaten as a main course with salad and bread or as a side dish for other meals such as shrimp creole, oyster pie (above) or whatever.