I'm not a fan of onions, and this has a lot of onions in it. So last summer I tried to leave them out one time... and my husband and his friend decided it wasn't very good without the onions. But with the onions... it gets rave reviews.
Fresh summer squash is best, but I have made this with frozen squash from the previous summer's garden.
2 pounds (about six cups) summer squash
1/2 cup butter
1 cup chopped onion (or just one onion - I don't really measure it)
1 cup mayonnaise
salt and pepper to taste
1 cup shredded cheddar cheese
1 cups bread crumbs (I don't really measure this either)
Preheat oven to 350 degrees.
Bring a large pot of water to boil. Add squash and cook until tender (about 3 minutes boiling). Drain well.
Place squash in a large mixing bowl. Add butter, reserving about 1/2 a tablespoon, to the squash and mix.
Mix in onion, eggs, mayonnaise, salt and pepper, and cheese.
Transfer mixture to a large casserole dish (about a 1 quart dish).
Top with bread crumbs. Dot or sprinkle reserved butter on top.
Bake at 350 for 40 minutes or so.