6 yellow squash, sliced
1 lg. onion, chopped
3 tbsp. butter
1 tbsp. sugar
1 (17 oz.) can creamed corn
3 eggs, beaten
1 lg. green pepper, chopped (optional)
Salt and pepper
1 c. grated cheese

Saute squash and onion and pepper in butter until limp, about 5 minutes. Sprinkle with sugar, salt and pepper. Stir in creamed corn and eggs. Pour into greased 2-quart casserole and bake at 350 degrees for 20 minutes. or until set. Sprinkle cheese over top and bake 5 more minutes or until lightly brown. 8 servings.