Preheat oven to 350 degrees. This is my favorite casserole. We all love it and we usually double it. In fact, we are having it tonight!

1 medium onion, chopped

2 tablespoons margarine

1/2 cup plus 1/4 cup shredded Cheddar cheese

1/2 teaspoon

salt to taste

1 can condensed cream of chicken soup

1 cup sour cream

1/2 cup butter or margarine

3 eggs, slightly beaten

3 pounds sliced squash, cooked until very soft and mashed

1 1/2 cups plus an extra 1 cup Ritz cracker crumbs

1/2 cup butter or margarine, melted

Wash and slice squash. Place in pot, cover with water and boil until soft. Drain well, mash and set aside. Melt margarine in skillet and sauté the onion. In a mixing bowl, combine the sautéed onion, 1/2 cup shredded cheese, salt to taste, soup, sour cream, butter and eggs. Mix the squash and with 1 1/2 cups cracker crumbs. Add the two mixtures together and stir to mix. Pour into a greased 9 x 13-inch casserole. Bake for 25 minutes.

Mix the remaining 1 cup cracker crumbs with the 1/2 cup melted butter or margarine. Remove casserole from the oven, and top with the remaining 1/4 cheese and 1 cup buttered cracker crumbs. Return to the oven just long enough to brown the cracker crumbs and melt the cheese.