1 egg, slightly beaten
1/2 onion, chopped
1 can chicken or mushroom cream soup
1/4 c. butter
1/2 c. cracker crumbs
2 c. cooked summer squash, mashed & drained
1 1/2 c. pkgd. bread crumbs mixture for chicken dressing
1/2 stick butter

Combine all ingredients except crumb mixture and 1/2 stick butter. Place in buttered casserole dish. Combine crumb mixture with 1/2 stick butter which has been melted. Place on top of squash mixture. Bake in a 300 degree oven for 35 to 40 minutes or until browned. Makes about 6 servings.

NOTE: Freezes well unbaked. Thaw, add topping and bake as directed.