Yellow squash and sausage casserole

1-2 lb yellow squash, sliced very thin
1 lb breakfast sausage
1 onion
2 eggs
8 oz sour cream
6-8 oz grated cheddar cheese

Preheat over to 350 and grease two 8x8 or one 9x13 pans. Salt the yellow squash and put it in a collander to drain. Saute the sausage until done, breaking it up.  Remove from pan and saute the onion (my sausage was very low fat so I used olive oil) until golden.  Beat the eggs in a bowl and beat in the sour cream.  Mix in cooked sausage, cooked onions, 1/2 the cheese, and sliced raw squash.  Distribute into pan(s), press down well, and top with remaining cheese.  Bake for 30 minutes or until bubbling a little around the edges.  Run under the broiler to brown if needed.