2 lbs. yellow squash, the sm. tender young type
1/2 c. milk
2 eggs, beat well
2 c. Cheese Ritz cracker crumbs
1 tsp. salt
1 tbsp. freshly minced onion
1/8 tsp. freshly ground pepper
3/4 c. grated sharp cheddar cheese

Use the coarse side of the grater. Grate on wax paper. Put grated cheese in measuring cup and shake down until 3/4 mark is reached. DO NOT PRESS DOWN. Take out excess.

The teaspoon of salt can be used in the water in which the squash is to be boiled. If this is done, use any additional salt sparingly. If squash is cooked in plain water until tender, then the teaspoon of salt can be used in the final mixture. At any rate, cook squash until tender, drain and mash. Beat the eggs, add the milk and all the other ingredients. Place the mixture in a casserole and bake in a 300 degree oven for approximately 45 minutes to 1 hour.

Even if you dislike squash, you will like this because it really has an "un-squashy" taste.