1 egg, slightly beaten
1/2 onion, chopped
1 can cream of mushroom soup
1/4 c. butter, softened
1/2 c. cracker crumbs
2 c. cooked summer squash
1/2 c. buttered cornbread crumbs
Black pepper

Mix all ingredients except buttered cornbread crumbs. Place in greased casserole and top with bread crumbs. Bake at 250 degrees for 30 minutes or until hot and bubbly.