Squash Casserole

1 lb. yellow squash

1 small onion

1 can cream of mushroom soup

2 eggs

1/2 c. milk

14 saltine crackers (individual sq.)

1/2 tsp. salt

1/4 tsp. pepper

1 Tbsp. butter or margarine

Preheat oven to 350°. Slice squash and onion. Boil until tender; drain, mash. Add butter. Beat eggs lightly with fork. Add eggs, soup, milk, salt, pepper, and finely crushed saltines. Mix well and pour into greased casserole. Bake, uncovered, about 45 minutes or until lightly browned.