Squash Casserole

3 pounds summer squash, cut into 1/4-inch slices

1 large sweet onion, chopped

1/2 teaspoon salt

1/2 teaspoon pepper

3 cups grated cheddar cheese, divided

2 cups bread crumbs

1 large egg beaten

2 tablespoons butter, melted

Heat oven to 350 degrees.

In a large sauce pan combine squash, onions, salt and pepper; cover with water. Bring to a boil, reduce to medium heat and stew until squash and onions are soft, about 5 minutes. Drain and transfer to a large bowl.

To the bowl add 2 cups of the cheese, the bread crumbs, egg and butter and mix well. Transfer to a 9- by 13-inch casserole dish and bake 50 minutes.

Remove from oven, sprinkle remaining cheese over the top and bake 10 more minutes. Cool for 10 minutes before serving.

Serves six to eight.