2 c. squash
3 tbsp. chopped onion
3 eggs, beaten
2 tbsp. grated onion
1 stick butter, melted
1 c. saltine cracker crumbs
1 c. milk
1 can cream of chicken soup
2 tbsp. water
salt and pepper to taste

Cook squash until tender. Drain and mash. Add eggs, butter. Mix saltine cracker crumbs, onions, and milk. Let cook softer and add to squash. Mix chicken soup with water until smooth. Add to squash. Pour in casserole dish and bake at 350°F until slightly brown, about 30 minutes.