Squash Casserole #1

Squash Casserole

2 Lb. Squash Salt & Pepper to taste

1 egg 1 medium onion, chopped

3/4 cup sour cream 1 can mushroom soup

1 c Ritz cracker crumbs 1 c grated cheddar cheese

Wash and slice squash, then place into a saucepan. Add salt, pepper and onion. Cover with water. Bring to boil and cook until vegetables are tender. Drain in colander and place in a large mixing bowl. Add to this soup, sour cream, egg and cheese. Stir to mix. Pour into a 2 1/2 quart greased casserole dish. Top with cracker crumbs. Bake at 350 degrees for 30 to 45 minutes, until bubble around edges and slightly browned.

I used a little more cheese to put on top of casserole then cracker crumbs...It is pretty good.