Squash Casserole - cooking recipe

Ingredients

5 lb. yellow squash, sliced, boiled and drained
2 eggs
1 c. Pepperidge Farm herb stuffing mix
1 stick melted butter
2 Tbsp. diced onion
1/4 c. sugar (can substitute Splenda)

Preparation

Combine all ingredients in 8 x 8 casserole dish. Bake at 350\u00b0 for 30 to 40 minutes.