2 lb. tender yellow squash
1/2 c. chopped onion
3/4 c. saltine cracker crumbs
2 tbsp. butter
1 1/2 c. grated American cheese
Salt and pepper to taste
3 eggs
1/2 c. light cream or evaporated milk

Slice squash and cook with onion in water until soft, drain. Add cracker crumbs, butter and almost all of cheese. Season with salt and pepper to taste. Beat eggs slightly, add cream and mix into squash. Pour into buttered casserole, sprinkle remaining cheese on top. Bake at 425 degrees until just done, about 30 minutes. Yield: 8 servings.