3 c. yellow crook-neck squash
1 c. evaporated milk
2 eggs, beaten
1 c. grated cheese
2 c. cracker crumbs
1/4 to 1/2 stick butter
1 c. chopped onions
1 tsp. salt and pepper, or to taste
Pepper

Cook squash and onions until tender. Drain water. Season to taste with salt and pepper. Add milk and butter. Stir all together.

Add beaten eggs, cheese, and cracker crumbs. Pour into greased casserole.

Bake at 375°F for 40 minutes.