2 lbs. crooked neck yellow squash
4 tbsp. milk
2 tbsp. butter
1 tbsp. finely chopped onion
1/2 c. butter cracker crumbs
1/2 tsp. salt
Dash of pepper
1/2-inch slice of Velveeta cheese, cut from a 2 lb. loaf

Wash and cut squash into medium sized pieces and boil in salted water until just tender. Drain well. Mash with a fork or a potato mashed and drain excess water. Add all ingredients except crumbs. Cook over medium heat until cheese melts. Pour into a greased baking dish and cover with the cracker crumbs. Bake in a 350 degree oven for about 30 minutes or until crumbs are lightly browned.