6 med. yellow squash, sliced
1/4 tsp. pepper
1/2 tsp. salt
1 egg, well beaten
1/2 c. milk
1 can cream of mushroom soup
1/4 c. finely chopped onion
1/4 c. finely chopped green pepper
1 c. grated cheese
8 saltines, crushed or crumble corn bread crumbs

Boil squash until tender; drain and slightly mash. Combine all ingredients except a small amount of cheese and cracker crumbs; pour into casserole. Sprinkle top with reserved crackers and cheese. Bake, uncovered, at 350 degrees for 30 minutes or until slightly brown on top. Yield: 4 servings.