1 lg. yellow squash, sliced
1 onion, chopped
1 tsp. sugar
1/2 tsp. salt
14 crackers, crumbled
1 c. grated cheddar cheese
2 eggs, beaten until frothy
1 c. milk
2 tbsp. butter

Boil squash, onion, sugar and salt until squash is soft. Drain. Add remaining ingredients, saving enough crumbs for top. Place in well-greased 1 1/2-quart casserole dish and set in pan of water. Bake 1 hour at 400 degrees. Yield: 8 servings.