1/2 c. chopped onion
1/2 c. chopped green pepper
2 tbsp. butter
2 c. cooked, mashed squash
1 (16 oz.) can cream style corn
1 c. crushed saltine crackers
1/2 c. shredded cheese
2 tbsp. chopped pimiento
2 tbsp. crushed saltines
1 tsp. butter

In 1 1/2 quart saucepan, cook the onion, pepper in the 2 teaspoons butter until tender, but not brown. Stir in squash, corn, 1 cup crackers, cheese and pimiento. Turn mixture into 1 1/2 quart casserole. Combine remaining crushed crackers and melted butter. Spread over casserole. Bake, uncovered in oven at 350 degrees for 40 to 45 minutes. Makes 6 to 8 servings.