6 medium summer squash, sliced
1 medium onion, sliced
salt and pepper to taste
1 tsp. sugar
1 (8 oz.) cream cheese, softened
1 egg, beaten
15 to 20 butter crackers, crushed
3 or 4 tbsp. butter, melted

Cook squash, onions, salt and pepper in a small amount of water. Drain. Add sugar and cream cheese. Beat with electric mixer until well blended and creamy. Add egg. Put into a buttered casserole dish. Top with crushed crackers that have been mixed with the melted butter.

Bake at 350°F for 25 to 30 minutes.