2 lb. yellow squash, cut in 1/2 inch chunks
1/2 c. chopped onion
4 eggs
1 c. Saltines, crumbled
1 c. cheese, grated (Swiss and cheddar)
Salt and pepper to taste

Boil squash and onion together in water until tender but not mushy. Drain. Beat eggs and add to squash. Add crackers and cheese; stir. Bake uncovered in a buttered casserole at 350 degrees for about 1/2 hour.

VARIATIONS: One or two zucchini can be added for color. Any kind of cheese can be used. Serves 6-8.