2 lb. squash, sliced
1 small onion, chopped
1/2 c. grated cheese
1/3 c. butter
2 eggs, lightly beaten
1 tsp. sugar
1/2 c. milk
salt and pepper to taste
6 saltines, crushed

Cook squash in salted water until tender. Drain and set aside. Sauté onion in butter until tender. Add to cooked squash with eggs, milk, cheese, sugar, crackers and season with pepper and salt if needed. Spoon into greased casserole and top with additional cracker crumbs, if desired.

Bake at 325°F for 1 hour.