1 egg, slightly beaten
1/2 onion, chopped
1 (10 3/4 oz.) can cream of mushroom soup
1/4 c. butter, softened
1/2 c. cracker crumbs
2 c. cooked squash, well drained
1/2 c. buttered bread crumbs, seasoned with dash of pepper

Combine all ingredients except bread crumbs. Place in a greased casserole, top with bread crumbs.

Bake at 250 degrees for 30 minutes or until hot and bubbly. 6 servings.