°3 lbs yellow squash, sliced
°½ C Vidalia onion, diced, optional
°10.5 oz cream of chicken soup
°1 cup mayonnaise
°1 egg
°8 oz grated cheddar cheese
°1 teaspoon of salt
°½ teaspoon freshly ground black pepper
°2 Ritz cracker sleeves, crushed
°1 stick of melted butter


Preheat oven to 350°F.
Wash and cut the squash into small medallions or cut into small pieces if the squash is large. I prefer smaller squashes because they are tender. Put the squash in a large bowl to mix it with the filling.
In another bowl, combine soup, mayonnaise, eggs, cheese, onions, salt and pepper. Pour over squash. Stir until well blended. the cooking.
Crushing crackers in "tubes" and use a rolling pin or meat tenderizer) or place them in a resealable plastic bag. 
Pour the crushed crackers into a bowl. Melt butter in microwave and stir in crackers until moist.
Baste the top of the casserole.
Bake at 350°F until top is bubbling and golden (usually 45-50 minutes). Cook 30 minutes covered. with foil to prevent crackers from burning.
Then uncover and bake an additional 20 minutes until golden on top.

Enjoy !