4-6 sm. yellow squash (sliced)
1 stick butter
1 med. onion, chopped
12 oz. cheddar cheese, shredded
15-20 saltine crackers, crushed
3 eggs, beaten slightly
Salt and pepper
1 tsp. baking powder

Boil squash in just enough water to cover until tender; drain. Mash squash slightly with potato mashed and stir in butter, onion and 1/2 of shredded cheese until butter is melted. Add beaten eggs. Stir in saltines (enough for a good thickened consistency). Salt and pepper to taste. Stir in baking powder.

Pour into a 10x10 casserole dish (that has been prepared with non- stick cooking spray) and bake at 350 degrees for 20 minutes. Top with remaining shredded cheese and bake an additional 10 minutes, approximately. Casserole should be firm and golden in color. This is my original recipe.