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

Cook squash until tender; drain. Mix all other ingredients together with squash. Grease baking pan. Cook casserole about 30 to 40 minutes, or until browned on top at 350 degrees.