3 lbs. yellow squash, sliced
1/2 c. chopped onion
1/2 c. butter
2 eggs, beaten
3/4 c. cracker crumbs
1 tsp. salt
1/2 tsp. pepper

Cook squash, covered, in a small amount of boiling, salted water 10 to 15 minutes or until tender. Drain well and mash. Set aside. Saute onion in butter until tender. Add onion, eggs, cracker crumbs, salt, and pepper to squash; stir well. Spoon mixture into a lightly greased 2 quart casserole. Bake, uncovered, at 350 degrees for 20 minutes. Yield: 8-10 servings.