5 lb. medium size yellow squash
2 eggs, beaten
1 c. bread crumbs plus additional for topping
1 stick butter
1/4 c. sugar
salt to taste
2 tbsp. onion, chopped
1 dash of pepper

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

Combine with beaten eggs, 1 cup bread crumbs, butter, sugar, salt, onion and pepper. Turn into 3-quart casserole that has been lightly greased or sprayed with nonstick spray. Cover with light layer of bread crumbs.

Bake at 350°F for 20 to 25 minutes or until lightly browned.