4 c. squash, washed and sliced
1/3 c. milk
1 (10 3/4 oz.) can cream of mushroom soup
1 slightly beaten egg
1/2 c. chopped onions
3/4 c. packaged herb-seasoned stuffing cheese topping (see instructions)

Cook squash until tender and drain. Meanwhile gradually stir milk into soup; blend in egg. Add drained squash, onion and stuffing. Toss lightly to mix. Pour into a 2 quart casserole sprayed with no-stick cooking spray.

Cheese Topping: Crush enough butter crackers, 12 to 15, to cover top of casserole. Toss lightly with 2 tbsp. melted butter and sprinkle over casserole. Top with 1 cup shredded sharp Cheddar cheese. Bake at 350 degrees for 20 minutes. Ovens may vary.