Squash Casserole

 4-5 medium yellow squash

1/2 medium onion

1/4 cup butter

2 sleeves of crackers (@4 cups of crushed crackers)

3 cups shredded cheese

3 eggs, beaten

1 cup milk

Heat oven to 350F degrees.

Slice squash and dice the onion

Cook onion and squash with the butter in large covered pan until tender. Set aside in bowl.

Crumble 1 sleeve crackers and then stir crumbled crackers, and 2 cups of shredded cheese, into squash and onion mixture.

In separate bowl mix milk, and eggs. Then add to squash mixture.

Pour squash mixture into 2-8 or 9 inch square pans (or 9×13 baking dish.) Top with 1-sleeve of crumbled crackers and 1-cup of shredded cheese.

Bake, uncovered, for 20-25 minutes at 350F.

Source: Jamerrill Stewart at Large Family Table