Total Calories: 825
In a small saucepan, cover squash and onion with water. Add 1/4 teaspoon salt and bring to a boil. Reduce heat and simmer, uncovered, for 2 minutes, until squash is crisp-tender. Drain; set aside. In a bowl, beat egg, mayonnaise, sugar, pepper and remaining salt until well blended. Stir in cheese and squash mixture. Transfer to a greased 2-cup casserole dish. Toss cereal and butter together and sprinkle on top. Bake, uncovered, at 350 degrees for 25 to 30 minutes until golden and bubbly.
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