Squash Casserole

Squash Casserole

6 fresh squash
1 onion
1 cup shredded sharp cheddar
1 cup sour cream
1 can cream of mushroom soup
2 eggs
2 cups Ritz Crackers (ground)
1/2 stick butter
salt & pepper to taste

Boil squash and onion until tender. Drain and mix with butter and salt & pepper to taste. In a separate bowl beat the sour cream, soup and eggs together and combine with squash and onions. Add crackers and cheese. Add more crackers if mixture is too soupy. Pour into a casserole dish, top with more cheese and cracker crumbs, dot with butter, and bake at 350 degrees for 30 minutes.