3 c. yellow crook-neck squash
1 c. evaporated milk
1 c. grated cheese
2 c. cracker crumbs
1/4 to 1/2 stick butter
1 c. chopped onions
1 tsp. salt
Pepper

Cook squash and onions. Drain water. Add salt and pepper, milk, and butter. Mix all together. Add beaten eggs, cheese, and cracker crumbs.

Pour into greased casserole. Bake at 375 degrees for 40 minutes.