2 lb. yellow squash
3 tbsp. chopped onion
3 med. eggs, beaten
1/2 tsp. hot pepper sauce
2 tsp. parsley flakes
1/2 tsp. salt
1/2 tsp. pepper
1/2 c. butter, melted
2 c. cracker crumbs

Slice squash in 1/2 inch pieces. Cook in small amount of water, about 3 minutes or until just tender; drain. Add onions, eggs, and seasoning. Mix until well blended. Pour into 1-quart buttered casserole. Mix butter and crumbs. Sprinkle over squash. Bake at 350 degrees for 35 minutes until heated and browned.