2 lbs. yellow squash
1 sm. onion
1 can celery soup
1/2 c. milk
2 eggs, beaten
1/2 tsp. salt
1/4 tsp. pepper
1/4 c. butter, melted
1 pkg. shredded cheddar cheese
1 c. cracker crumbs

Cook squash and onions about 10 minutes. Drain squash and put in 1 1/2 quart baking dish. Pour melted butter over squash. Mix eggs, milk, soup and cheese, salt and pepper and cracker crumbs. Combine 2 tablespoons melted butter with enough cracker crumbs to put on top. Bake at 450 degrees for 20 minutes or until brown.