2 lbs. yellow squash, sliced
1/2 c. chopped onion
3/4 c. crushed Ritz crackers
2 tbsp. butter
1 1/2 c. grated cheese, divided
Salt and pepper to taste
2 eggs
1/2 c. sour cream

Cook squash and onion in small amount of boiling water until tender; drain well. Add crushed crackers, butter, 1 cup cheese, salt and pepper. Beat eggs lightly and add sour cream, stirring to blend. Combine egg-cream mix with squash mixture. Pour into buttered casserole dish and sprinkle with remaining 1/2 cup cheese. Bake at 425 degrees for 20 to 25 minutes. Makes 8 servings.