2 c. cooked squash
1 can mushroom soup
2 eggs
1 c. toasted bread crumbs
1/4 c. butter
1 tbsp. sugar
1/3 c. chopped onion
1 c. grated cheese

Mix onion and mushroom soup well. Add eggs and mix. Add squash that has been cooked in salted water and mashed. Beat well and add sugar. Pour into well greased casserole, half of squash mixture. Sprinkle with half of cheese and half of bread crumbs. Add other half of squash and spread with rest of cheese and bread crumbs. Melt butter and pour over top. Bake at 45 minutes at 325 degrees, covered.