Squash Parmesan

2 lbs. yellow squash, sliced or chopped
1 cup mayonnaise
1 cup grated Parmesan cheese
1 small onion, chopped
2 eggs, beaten
½ tsp. Salt
¼ tsp. Pepper
½ cup fresh bread crumbs
1 tbsp. butter or margarine, melted

In a covered pot, cook squash in boiling salted water for 10-15 minutes or until tender. Drain and cool slightly. Combine mayonnaise, cheese, onion, eggs, salt and pepper; stir until well combined. Add squash, stirring gently. Pour squash mixture into lightly greased 1 ½-quart casserole. Combine bread crumbs and butter; spoon over squash mixture. Bake at 350º F for 30 minutes.