Ingredients: 2 lb. squash
1 small onion, chopped
1 can cream of chicken soup
1 pt. sour cream
1 egg
salt and pepper
3 c. Snyders of Hanover Hard Sourdough Pretzels, coarsely chopped
1 stick butter or margarine, melted


Instructions: Cut squash into chunks. Combine with chopped onion. Place in saucepan and add enough water to boil squash until fork tender. Drain water from squash. Add cream of chicken soup, sour cream and egg to squash and stir until well combined. Add salt and pepper to taste. In a separate bowl, combine coarsely chopped pretzels and melted butter. Pour half of squash mixture into 2 quart casserole. Top with 2/3 of pretzel mixture, then layer remaining squash on top of pretzel layer. Top with last third of pretzel mixture. Bake 45 minutes in 350 oven.