2 c. cooked squash, drained and mashed
1 lb. bulk sausage
1 can mushroom soup
1 med. onion, cut fine
1 stalk celery, cut fine
1 green pepper, cut fine
1 egg
1 c. fine Ritz cracker crumbs

Saute green pepper, onion, celery, and sausage in butter until done; mix well. Put an egg in the squash mix and put the sausage mixture in. Put 1/2 of this in casserole with 1/2 cup fine cracker crumbs over the top; add 1/2 cup grated cheese and 1/2 can of the mushroom soup (not diluted).

Then add balance of squash and soup with 1/2 cup crumbs. Bake at 300 degrees until bubbly and light brown. When ready to serve, add grated cheese on top.