1 can mushroom soup
3 eggs, beaten
2 c. cheese, grated
buttered bread crumbs
4 c. squash, sliced or cubed
1/2 to 3/4 c. pecans, chopped

Mix the undiluted soup with the eggs and cheese. Place half of squash in a buttered baking dish and pour over half the mushroom mixture. Sprinkle with half the pecans. Repeat layers. Top with bread crumbs. Place in a 350°F oven and bake until crumbs are golden brown.

Yield: 8 to 10 servings.