2 - 3 lb. cleaned, sliced yellow squash
Water to cover
2 lg. Vidalia onions, peeled and sliced
Salt to taste
Lemom pepper or black pepper
4 tablespoons butter
1 c. light sour cream
1 1/2 c. cracker crumbs
1 1/2 c. grated cheese
1 c. light evaporated milk
2 eggs
1/2 c. water

Place first 5 ingredients in sauce pan. Cook over moderate heat until comes to light boil, drain. Set aside, add butter and sour cream. In blender, add eggs, milk, 1/2 cup water; pour in saucepan. Cook, stirring constantly until it thickens slightly. In casserole dish, make 3 layers using 1/3 squash, 1/3 crumbs and 1/3 cheese. Before placing cheese on final layer, pour on milk and egg mixture. Then cover with final layer of cheese. Bake at 350 degrees about 30 minutes.