2 lb. yellow squash, sliced
2 med. size onions, sliced
1 tsp. salt
1 rounded tsp. dill weed
2 eggs, slightly beaten
3/4 c. sour cream
3/4 c. mayonnaise
1 c. shredded cheese
Several shakes of red hot sauce

Place squash, onions, dill weed and salt in water. Boil until slightly tender. Drain in colander. Part of the dill weed will drain off. The remainder clinging to the squash will be sufficient.

Mix remaining ingredients. Add hot squash. Stir thoroughly. Pour into baking dish. Cover with buttered bread crumbs or cracker crumbs. Bake at 325 degrees for approximately 20 to 30 minutes. Can be frozen for later use.