2 med. sized cans squash or 1 1/2 lbs. cooked fresh squash
1 med. onion, chopped & browned
1 c. butter type crackers, made into crumbs
2 eggs, beaten
1 c. sharp grated cheese
1/4 c. mayonnaise
Salt, pepper, garlic salt to taste

Add cracker crumbs, eggs, cheese and mayonnaise to drained squash. Reserve 1/4 cup cracker crumbs for topping. Bake in greased casserole for 20 minute at 325 degrees. Freezes well.