3 lb. summer squash
1 lb. Velveeta cheese
1 lb. pkg. Hi Ho crackers
2 eggs
2 c. milk
Dash salt

Cook squash until tender. Drain. Grease large deep bowl. Layer squash, crumbled crackers and cheese until bowl is full. Make cheese the last layer. Mix eggs, milk and salt. Pour over casserole. Bake at 350 degrees until top bubbles.