1/2 green bell pepper, chopped
1/2 sweet onion, chopped
2 Tbsp butter
1 tsp salt
1/2 tsp black pepper
2 eggs
4 tsp chicken base or chicken bouillon
1 (10.75-oz) can Cream of Mushroom soup
1-1/2 cups shredded cheddar cheese
1/4 cup butter, melted
20 to 30 Ritz crackers, crushed
Preheat oven to 325 degrees. Lightly spray a 9x13-inch pan with cooking spray. Set aside. In a large skillet, melt 2 tablespoons of butter. Add squash, bell pepper and onion. Cook until vegetables are soft. Remove from heat. Mix together eggs, chicken base, mushroom soup, cheese and melted butter. Stir in cooked vegetables. Pour into prepared pan. Top with crushed Ritz crackers. Bake, uncovered, for 20 minutes.