1 lb. squash, chopped
1 medium onion, chopped
1 Tbsp. butter or margarine, melted
2 eggs, slightly beaten
1 1/2 c. milk
1/4 tsp. salt
pepper to taste
1/2 c. cracker crumbs or Pepperidge Farm dressing
Cook squash and onion in boiling water until tender. Drain and mash,
then drain again. Add butter, eggs and seasonings. Stir and pour
into a greased casserole dish. Make topping with cheese and bread
crumbs and put over mixture. Bake at 375 degrees for 25 minutes.
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