Summer Squash Casserole

2 cups yellow summer squash, sliced, cooked, and drained
1 small onion, finely chopped - optional
3 tablespoons butter, melted
2 tablespoons heavy cream
2 eggs, beaten
1/2 cup Cheddar cheese, grated.
salt & pepper to taste
1/2 cup crushed pork rinds

Combine all ingredients.
Place in a 1 quart casserole.
Cover top with crushed pork rind crumbs.
Bake uncovered at 325 degrees for 30 minutes, or until hot and bubbly.
From: www.atkinsfriends.com