1 lb. squash
1 tsp. mustard
2 well beaten eggs
Salt and pepper to taste

Cook squash until tender. Drain and allow to cool. Cream with a fork. Add mustard and remaining ingredients; mix thoroughly.

WHITE SAUCE:

1/2 stick butter, melted
1 sm. onion
3 tbsp. plain flour
3/4 c. milk

Add onion to melted butter and cook until tender. Add flour and milk. Cook until thick and add to the above ingredients. Mix well and pour into buttered dish. Sprinkle with Ritz crackers. Bake at 325 degrees until firm, about 25-35 minutes.