Step 1

Preheat oven to 350.

Step 2

Wash and slice squash into small medallions or dice into smaller pieces if the squash is large. I prefer smaller sized squash since it is tender. Put squash into a large bowl for mixing with the filling.

Step 3

In a separate bowl, mix together the soup, mayo, eggs, cheese, onions, salt, and pepper.

Step 4

Pour over squash.

Step 5

Stir until well mixed.

Step 6

Then pour into a casserole dish for baking.

Step 7

Crush crackers while in "tubes" (I usually wrap them in a dish towel to avoid a mess, and use a rolling pin or meat tenderizer) or place in a resealable plastic bag.

Step 8

Pour crushed crackers into a bowl. Melt butter in the microwave and stir into crackers until moist.

Step 9

Drizzle on top of casserole. (You can make more or less of the topping. More topping = more yummy!)

Step 10

Bake at 350 degrees until bubbly and brown on top (usually 45-50 minutes). Bake for 30 minutes covered. with foil to help prevent crackers from burning.

Step 11

Then uncover and bake an additional 20 minutes until golden brown on top.

Step 12

***If you want, you can add a cup of chopped cooked chicken into casserole. Also, adding 2 cups of cooked rice into it makes a delish meal.