2 lb. yellow summer squash
3 tbsp. chopped onion
3 eggs, beaten
1/2 tsp. Tabasco sauce
2 tsp. parsley, flakes
Salt & pepper to taste
1/2 c. butter, melted
2 c. Ritz cracker crumbs

Slice squash in 1/2 inch pieces. Boil 3 minutes or until tender. Drain. Add onion, eggs and seasonings. Mix until well blended. Pour into 1 quart butter casserole. Mix butter and crumbs. Sprinkle over squash. Bake at 350 degrees for 35-40 minutes until browned.