2 1/2 lb. yellow squash
2 lb. zucchini, peeled
1 lg. onion, finely chopped
2 tbsp. sugar
1 tsp. salt
2 c. water
1 c. American cheese, grated
1 c. cheddar cheese, grated
2 tbsp. butter
Salt to taste
1/4 c. cream

Cube yellow squash and peeled zucchini. Put in large saucepan. Add onion, sugar, salt and water. Simmer until squash is tender, about 12 minutes. Drain and mash. (Can be mashed in blender.) In buttered 2 quart casserole alternate layers of squash, cheese and extra salt. Top with butter. Pour cream over casserole. Bake at 325 degrees for 20 minutes until bubbly hot. Serves about 10.