1 1/2 lb. yellow squash
1 (3 oz.) pkg. cream cheese
2 eggs, beaten
1/2 c. cracker crumbs
1/2 tsp. salt
1-2 tbsp. butter
3/4 to 1 c. Velveeta cheese, cut in cubes

Cook squash; drain well and mash. Add cream cheese, eggs, and Velveeta cheese. Blend and pour into a greased casserole. Top with cracker crumbs. Dot with butter. Bake at 350 degrees for 30 minutes.