Power Cooking

• 2 pounds yellow squash
• 2 eggs, beaten
• 1 large white onion, chopped
• 1 1/2 cups seasoned bread crumbs
• 1 teaspoon unsalted butter
• 1/2 teaspoon paprika

• 1 1/2 cups grated sharp cheddar cheese
• 1 can cream of chicken soup
• 1 16-ounce can whole kernel corn
• 1 can cream of mushroom soup

• 1 tube Ritz® crackers, crushed
• ¼ cup grated or shredded parmesan cheese
• 1 teaspoon paprika
• 2 tablespoons butter

Slice squash very thinly and cook in covered saucepan with 1/4 cup of water until very soft. Drain. Sauté onions in butter just until browning. Remove both from heat and combine with cream of chicken and mushroom soup, eggs, 1 cup of bread crumbs, 1 cup of cheese and corn.

Put in buttered 9" by 9" dish. Combine remaining bread crumbs and cheese and cover top. Sprinkle paprika over the contents and bake in a preheated 350-degree oven for 30 minutes, or until the casserole is firm and the top is slightly brown.