2 lbs. yellow squash (summer)
1/8 lb. butter
1/4 lb. sharp cheese
1 c. milk
1/2 tsp. salt
1 egg
10 saltines

Cut up squash and cook in small amount of salted water until just barely tender, drain. Butter casserole. Place in it a layer of squash, then a layer of crumbled saltines followed by a layer of cheese. Put dots of butter on the top. Combine egg, milk, salt and pour over the layers. Bake at 350 degrees for 30 minutes or until golden brown.