Ingredients

Instructions

  1. Cook sliced squash until tender, drain.
  2. Meanwhile, gradually stir milk into soup, blend in egg and drained squash, onion, and stuffing. Toss lightly to mix.
  3. Pour into a 2-quart casserole dish that has been buttered.
  4. Cheese topping: Crush the butter crackers, toss lightly with the 2 tablespoons butter.
  5. Sprinkle this over the squash. Top with the grated cheese.
  6. Bake at 350°F for 20 minutes.