1 1/2 lbs. or so yellow squash
1 tsp. salt
1 1/2 tbsp. sugar
1/2 lb. grated sharp cheese
1 lg. onion, chopped
2 eggs, beaten
Salt, pepper, tarragon to taste
2 tbsp. butter
3 tbsp. flour
1 c. milk
Seasoned bread crumbs

In 1-inch water, boil squash, salt, and sugar until tender. Drain well and mash. To mixture, add cheese, onion, eggs, salt, pepper, and tarragon.

Make a white sauce by melting butter, stir in flour until smooth. Stir continuously while slowly adding milk. Continue stirring and heat on low until it thickens. Stir cream sauce into squash mixture.

Bake at 375 degrees for 25 minutes or until brown around edge. Remove and top with seasoned bread crumbs. Bake until crumbs are brown.