2 lb. squash (yellow or zucchini)
3 tbsp. butter
3 eggs, beaten
1 can cream of mushroom soup
3/4 tsp. salt
1/2 tsp. pepper
1 onion, sliced

Cook squash and onion until tender. Drain and mash. Fold in remaining ingredients. Place in buttered casserole dish and top with cracker crumbs and Parmesan cheese. Bake at 350 degrees for 30 minutes.