10 squash
1/2 onion, finely chopped
1/2 lb. Velveeta cheese, grated
1 egg
1/4 c. milk
1 can cream of mushroom soup
1 roll Ritz crackers, crumbled

Peel the squash with a carrot grater. Slice thick. Place the squash and chopped onion in a large pan and boil until tender. Drain for 10 minutes. Mix the cheese, egg, milk and soup with the squash mixture and 1/2 of the roll of Ritz cracker crumbs. Place in a buttered 9 x 12 inch dish and sprinkle the rest of the cracker crumbs on top. Bake at 350 degrees for 1 hour. Serves 6-8.