Lora Ferguson'S Squash Casserole - cooking recipe

Ingredients

2 lb. squash
1 can cream of mushroom soup
2 Tbsp. onion or 1 medium onion
2 Tbsp. green pepper
1 Tbsp. butter
2 eggs
1 c. cracker crumbs
1/2 c. chopped celery
1 tsp. salt and pepper

Preparation

Cook sliced squash in a little water until tender; drain. Saute onions, bell pepper and celery in butter in casserole dish. Add cooked squash, beaten eggs and soup.
Put cracker crumbs on top and cook at 325\u00b0 for 25 minutes.
Garnish with grated cheese.