3 medium squash, cut up into bite-size pieces
1 chopped onion
1/2 c. cracker crumbs
1 c. grated cheese
1/2 tsp. black pepper
1 small can mushroom soup
3 tbsp. butter
1 egg, beaten
1/2 tsp. salt

Boil squash in salted water until tender. Drain well. Mix in the rest of the ingredients.

Bake in a greased casserole dish at 350°F for 30 minutes or until golden brown.