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