4-6 yellow squash
1 can cream of mushroom soup
1/2 c. milk
3 eggs, separated
3/4 tsp. salt
1 c. crushed Waverly crackers
1 c. grated sharp cheese
1 tbsp. butter

Add salt to squash and cook until tender in just enough water to cover. When squash are almost done, beat egg yolks and egg whites in separate dishes. When squash is done, mash it with potato masher. Add beaten egg yolks, mushroom soup, and milk. Fold in beaten egg whites. Half fill a buttered casserole dish with this mixture. Sprinkle with cracker crumbs and grated cheese. Add remainder of mixture. Top with more cracker crumbs and cheese. Bake in moderate oven, about 350 degrees, for 40 minutes or until firm. Serve immediately.