3 c. squash (fresh, canned or frozen, cooked & drained)
2 eggs
1 tbsp. butter
2 c. Ritz crackers, crushed
1 med. Vidalia onion, finely chopped
2 c. mild American cheese, grated
1 tbsp. milk
1 sm. can cream of chicken soup

Cook squash until tender; drain. Mix all other ingredients together with squash. Grease baking pan. Cook casserole about 30 to 40 minutes, or until brown on top, in 350 degree oven.