2 lbs. yellow squash
1 tsp. salt
1/2 c. finely chopped onions
1/2 c. finely chopped celery
1/2 c. sweet bell pepper
16 crushed crackers
1/2 c. milk
2 eggs
1 c. grated cheese
4 tbsp. melted butter

Cook squash until tender in water and salt. Drain. Mash with fork and drain off most of liquid. Add and mix well onions, celery, peppers, crackers, milk, eggs, 1/2 cup of cheese, and melted butter. Pour into casserole dish and bake in hot 400 degree oven for 15 minutes, then 350 degrees for 45 minutes. Add remainder of cheese to top for the last few minutes to brown.