2 lbs. yellow squash
1 lg. onion
1 stick butter
2 eggs, beaten
Saltine crackers, crushed
1/4 c. grated sharp cheese
1 can cream of chicken soup
Salt and pepper to taste
2 slices crumbled bread for topping

Cook squash and onion in small amount of water; drain and mash. Mix in all other ingredients except bread crumbs. Arrange in long casserole. Top with bread crumbs. Dot with batter. Bake at 350 degrees for 45 minutes. May be frozen and baked later.