2 c. squash, cooked and mashed
1 large onion, chopped
3 eggs, separated
1 c. cheese, shredded
10 oz. (1 can) soup, cream of chicken
2 tsp. sugar (optional)
salt (to taste)
pepper (to taste)
1/2 c. (1 stick) butter
8 Ritz crackers (crushed)

Mix together cooked squash, onion, egg yolks, cheese, soup, sugar, salt, pepper and set aside.

Beat egg whites until stiff then fold into mixture. Pour into a 9x13-inch baking dish.

Melt butter, then mix in cracker crumbs. Put on top of casserole mixture.

Bake at 350°F for 30 minutes or until slightly browned.