2 med. yellow summer squash
2 med. zucchini
2 tbsp. flour
1 tbsp. butter
1 tsp. white pepper
1 c. milk
1/2 c. chopped onion
1 c. (4 oz.) shredded cheddar cheese
1 c. wheat crackers, crushed
1 tsp. salt (opt.)

Cut squash into slices 1/2 inch thick. Steam about 15 minutes in 4 cups of boiling water. Melt butter in saucepan. Stir in salt and flour. Stir in milk gradually. Cook over medium heat, stirring constantly until sauce thickens.

Heat oven to 350 degrees. Place half squash slices in 1 1/2 quart ungreased casserole. Sprinkle with half the pepper. Arrange half onion and cheese over squash and pour on half the sauce. Sprinkle with half the cracker crumbs. Then repeat with the remaining ingredients. Bake 30 minutes until top is golden brown and bubbly.