4 c. sliced yellow summer squash
1/2 c. chopped onion
35 buttery round crackers, crushed
1 c. shredded Cheddar cheese
2 eggs, beaten
3/4 c. milk
1/4 c. butter, melted
1 tsp. salt
ground black pepper to taste
2 tbsp. butter

Preheat oven to 400°F. Place squash and onion in a large skillet. Pour in just enough water to cover bottom of skillet. Cover with a lid and cook over low heat until squash is tender, about 5 minutes; drain well.

In a medium bowl, mix together cracker crumbs and cheese. Stir half of cracker mixture into cooked squash mixture. In a small bowl, mix together beaten eggs and milk. Stir egg mixture into squash mixture, followed by 1/4 cup melted butter, salt and pepper. Mix well, then spread into a 9 x 13-inch baking pan. Cover top with remaining cheese and cracker mixture. Dot with 2 tablespoons butter.

Bake in preheated oven for 25 minutes, until heated through and browned on top.