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6 to 8 medium size yellow crookneck squash, sliced
1 small onion, chopped
1 egg
1 can cream of chicken soup
1 cup grated cheddar cheese
1 cup cracker crumbs
Margarine
Salt and pepper to taste
1. Layer squash in bottom of ungreased 2-quart casserole.
2. Cover with onions.
3. Mix soup, cheese, egg, salt, and pepper and pour over squash.
4. Top with cracker crumbs and pats of margarine.
5. Bake uncovered at 350 degrees for approximately
thirty minutes or until squash is tender. If cracker crumbs start to get too brown, turn heat back to 325 and loosely cover casserole with tin foil.
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