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1 to 1 1/2 lb. yellow squash, washed and cut up
1 medium onion, chopped
salt and pepper
1 egg
1/3 stick butter
3 Tbsp. flour
1 c. broth, from cooked squash
1 c. milk
1 c. grated American cheese
buttered bread crumbs

Cook squash and onions until tender. Add salt and pepper to
taste. Drain liquid from cooked squash into measuring cup to
measure 1 cup. Mash squash and onions and add to well beaten egg.

In double boiler, melt butter and stir in flour. Add the
squash broth, milk and grated cheese. Cook until it thickens.
Add sauce to squash and onion mixture.

Pour into casserole dish. Top with buttered crumbs. Bake at
350 degrees for 10 to 15 minutes. Serves 6.

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