4 c. well drained, cooked yellow squash
1 c. grated sharp cheese
1 can cream of chicken soup
1 c. mayonnaise
1/2 stick butter
2 eggs, well beaten
1 tbsp. dehydrated onion

Mash squash well, then add onion, soup, mayonnaise, melted butter and 1/2 grated cheese. Mix well with mixer until smooth. Carefully mix in beaten eggs by hand. Pour into buttered casserole. Put remaining cheese on top. Bake at 350 degrees for 25 to 30 minutes or until mixture is set. Let sit about 15 minutes before serving.