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Summer Squash Casserole

4 c Sliced crookneck squash
1 c Thinly sliced onion
1 c Cream of mushroom soup
2 Eggs; beaten
8 oz Grated cheese
1/2 c Chopped pecans
1 ts Salt
3/4 c Buttered bread crumbs

Cook squash and onion in water until tender. Drain. Combine soup, salt, beaten eggs and cheese. Place half squash mixture in buttered 1-1/2 quart baking dish. Cover with half the mushroom mixture and half the pecans. Repeat layers. Top with bread crumbs. Bake at 350 for 30 minutes or until crumbs are golden brown.

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