°three lbs yellow squash, sliced
°½ C Vidalia onion,,
°10.five ounces cream of chicken soup
°1 cup mayonnaise
°1 egg
°eight ounces grated cheddar cheese
°1 teaspoon of salt
°½ teaspoon freshly floor black pepper
°2 Ritz cracker sleeves,
°1 stick of melted butter


Preheat the oven to 350°F.
Wash and reduce the squash into small medallions or reduce into small portions if the squash is massive. I select smaller squashes due to the fact they may be tender. Put the squash in a massive bowl to combine it with the filling.
In every other bowl, integrate soup, mayonnaise, eggs, cheese, onions, salt and pepper. Pour over squash. Stir till properly blended. the cooking.
Crushing crackers in "tubes" and use a rolling pin or meat tenderizer) or vicinity them in a resealable plastic bag.  
Pour the overwhelmed crackers right into a bowl. Melt butter in microwave and stir in crackers till moist.
Baste the pinnacle of the casserole.
Bake at 350°F till top is bubbling and golden (typically 45-50 mins). Cook half-hour covered. with foil to save you crackers from burning.
Then discover and bake an extra 20 mins till golden on top.

Enjoy !