3 c. squash, cooked and drained
2 eggs
1 tbsp. butter
2 c. Ritz crackers, crushed
1 med. Vidalia onion, finely chopped
2 c. cheese, grated
1 tbsp. milk
1 sm. can cream of chicken soup

Cook squash until tender. Drain. Mix all other ingredients together with squash. Grease baking pan. Cook casserole about 30 to 40 minutes, or until browned on top, 350 degree oven.