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1 egg, slightly beaten
1/2 c. chopped onion
1 can cream of mushroom soup
1/4 c. softened margarine
1/2 c. cracker crumbs
2 c. cooked squash, drained
dash of black pepper (to season)

Combine all ingredients. Place in a buttered casserole dish (8 x
8-inch). Top with 1/2 cup crackers (crushed). Bake at 250 degrees for 30
minutes, or until hot and bubbly.

This recipe is from an actual cookbook printed by Fundcraft Publishing!

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Accuracy is believed to be good, but is not guaranteed.
This recipe posting is intended for personal use only. You can
print a copy for yourself and/or your friends, but you cannot publish
it or post it to any Internet or other public site without our permission.