4 c. sliced squash
1 c. thinly sliced onion
1 can mushroom soup
1 tsp. salt
2 eggs, beaten
2 c. (8 oz.) grated cheese
1/4 c. pecans
3/4 c. buttered bread crumbs

Cook squash and onions in water until fork tender. Drain. Combine undiluted soup, salt, beaten eggs and cheese. Place half of squash and onions in a buttered 1 1/2 quart baking dish; cover with half the mushroom mixture and half the pecans. Repeat layers. Top with bread crumbs. Bake in 350 degree oven for 30 minutes or until bread crumbs are golden brown. 8-10 servings.