2 c Squash, yellow summer squash
1 c Dry bread crumbs
2/3 c Mild cheddar cheese, grated
2 tb Sugar
2 Eggs, beaten
2 tb Margarine
1/2 ts Onion salt
Cook squash in just a little bit of water until tender. Drain and mash. Measure 2 cups and mix with remaining ingredients except cheese. Pour into buttered 1 quart casserole and top with grated cheese. Dot with butter. Bake for 30 minutes at 350 degrees. Randy Rigg