2 cups yellow summer squash
1 cup dry bread crumbs
2/3 cup grated mild cheddar cheese
2 tablespoons sugar
2 eggs, beaten
2 tablespoons margarine
1/2 teaspoon 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.
Servings: 4
