1 to 2 lbs. yellow squash
1/4 c. evaporated milk
3/4 c. cracker crumbs
1/2 c. chopped onions
1/2 c. chopped mushrooms
4 oz. butter
1 heaping tbsp. sour cream
Salt & pepper to taste
1/4 c. liquid from squash
1/2 c. grated cheese (Parmesan)

Saute onions and mushrooms in butter. Parboil squash until ALMOST tender. Don't overcook. Drain and save 1/4 cup liquid. Add milk, 1/2 cup cracker crumbs, onions, mushrooms, sour cream, salt, pepper and liquid. Place in casserole dish. Sprinkle with 1/4 cup cracker crumbs and 1/2 cup cheese. Bake at 350 degrees for 30 minutes.