Bethlehem Academy Inn'S Squash Casserole - cooking recipe

Ingredients

2 lb. squash (any kind)
1 medium onion, sliced
3 Tbsp. butter
3 eggs, separated
1 (10 3/4 oz.) can cream of mushroom soup
3/4 Tbsp. salt
1/2 tsp. pepper
Ritz crackers, crumbled
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 and salt and pepper.
Beat egg whites until stiff and fold into squash mixture.
Fold in squash mixture.
Place mixture in a buttered 2-quart casserole.
Top with Ritz cracker crumbs. Sprinkle with Parmesan cheese.
Bake in a 350\u00b0 oven for 30 minutes. Makes 6 servings.