2 lbs. yellow squash
1/2 c. chopped onion
3/4 c. cracker crumbs
2 tbsp. butter
1 1/2 c. grated American cheese
3 eggs
1/2 c. light cream or evaporated milk
salt and pepper

Slice squash, cook onions and squash in water until tender. Drain. Add cracker crumbs and butter and almost all of the cheese. Season to taste with salt and pepper. Beat eggs slightly, add cream and mix into squash. Pour into buttered casserole dish with remaining cheese on top.

Bake at 425°F until done.

Serves 8.