Squash Casserole

Squash Casserole
6-8 medium yellow squash
1 c. grated cheddar cheese
20 saltine crackers, crushed
1 can cream of mushroom soup
1 medium onion, chopped
1/2 c. milk
1 egg
salt and pepper to taste
Slice and boil squash until tender. Drain thoroughly. In a large bowl, combine all ingredients, reserving 1/4 of cheese and saltines. Pour mixture into a greased 2 quart casserole. Bake for 25 minutes or until bubbly in a 350 oven. Remove from oven and top with reserved cheese and saltines. Return casserole to oven for about 5 minutes or until the topping is crispy and brown.