1 lg. zucchini or yellow squash
1 can corn (cream style or whole kernel)
1/4 c. chopped onion
1 beaten egg
1/4 c. seasoned bread crumbs (Pepperidge Farm or Progresso)
Salt to taste

Wash and cut up squash. Boil in just a little water until tender. Drain thoroughly and mash lightly. Mix all ingredients. Add additional bread crumbs and butter to top of casserole. (Butter can be omitted if desired.) Bake at 375 degrees for about 45 minutes or until brown.