Baked Squash Cassarole   5 lbs. yellow squash 2 eggs beaten 1 cup cornbread crumbs plus some for topping 1 stick butter ¼ cup sugar 2 Tb. Chopped onions Salt and pepper to taste   Cut squash, cover with water, and bring to boil, cook till tender, drain, mash. Combine eggs, breadcrumbs, sugar, and butter, add to mashed squash, mix, place in 3 qt. greased pan, bake at 350 for 20-25 minutes, and add more breadcrumbs on top brown then ready.     Broccoli-Onion Deluxe   1 lbs. fresh broccoli or 20 oz. frozen broccoli 2 cups frozen whole small onions or 3 medium onions quartered then slivered   4 Tbs. Butter 2 Tbs. Flour 1 cup milk 3 oz. cream cheese 2 oz. sharp American cheese, Shredded (½ cup) 2-3 cups bread crumbs   Cook Broccoli in boiling salt water till tender, drain. Cook onions in boiling salt water till tender, drain.   In a sauce pan melt 2 Tb. Butter, blend in flour, ¼ t. salt, dash of pepper, add milk, cook and stir till thick and bubbly, reduce heat blend in cream cheese till smooth.   Put Broccoli and onions in 1 ½ qt. casserole dish, pour sauce over top and lightly mix, bake till bubbly then top with shredded cheese, then breadcrumbs tossed with remaining butter, let cheese melt and crumbs brown.   Bake at 350 for 30 minutes