2 c. cooked squash, drained
1 can cream of mushroom soup
3 eggs
1 c. Velveeta cheese, grated
1 sm. onion, grated
2 c. crackers, crumbled
1 stick butter, melted

Mix squash, cheese, eggs, onion, soup and one half stick of butter and 1 cup cracker crumbs. Place in 2 quart casserole. Cook 20 minutes at 325 degrees. Mix remaining crackers and melted butter. Place on top of casserole and replace in oven to brown lightly.