Squash Casserole - cooking recipe

Ingredients

2 lb. squash (yellow, zucchini or white)
1 medium onion, sliced
3 Tbsp. butter
3 eggs, separated
1 (10 3/4 oz.) can cream of mushroom soup
3/4 tsp. salt
1/2 tsp. pepper
Ritz cracker crumbs
Parmesan cheese

Preparation

Cook squash and onion in boiling water until tender.
Drain, mash and drain again.
Add butter, beaten egg yolks, cream of mushroom soup, salt and pepper.
Beat egg whites until stiff. Fold into squash mixture.
Place mixture in a buttered 2-quart casserole dish.
Top with Ritz cracker crumbs.
Sprinkle with Parmesan cheese.
Bake in a 350\u00b0 oven for 30 minutes.
Makes 6 servings.