Scalloped Squash - cooking recipe

Ingredients

4 cups summer squash
1/3 cup milk
1 (10 3/4 ounce) can cream of mushroom soup
1 egg
1/2 cup chopped onion
3/4 cup up herb flavored cornbread stuffing mix
12 -15 butter flavored crackers
2 tablespoons butter
1 cup grated cheddar cheese

Preparation

Cook sliced squash until tender, drain.
Meanwhile, gradually stir milk into soup, blend in egg and drained squash, onion, and stuffing. Toss lightly to mix.
Pour into a 2-quart casserole dish that has been buttered.
Cheese topping: Crush the butter crackers, toss lightly with the 2 tablespoons butter.
Sprinkle this over the squash. Top with the grated cheese.
Bake at 350\u00b0F for 20 minutes.