4 c. summer squash, sliced
1/3 c. milk
1 (10 oz.) can cream of mushroom soup
Slightly beaten egg
1/2 c. chopped onion
3/4 c. packaged herb seasoned stuffing cheese topping

Cook squash until tender and drain. Meanwhile, gradually stir milk into soup; blend in egg. Add drained squash, onion, and stuffing. Toss lightly to mix. Pour into 2 quart casserole sprayed with no-stick cooking spray.

Cheese Topping: Crush enough butter crackers (12 to 15) to cover top of casserole. Toss lightly with 2 tablespoons melted butter and sprinkle over casserole. Top with 1 cup shredded sharp Cheddar cheese. Bake at 350 degrees for 20 minutes.