3 c. summer squash, sliced
1 c. evaporated milk
1 c. cracker crumbs
1 c. chopped onions
2 eggs
1 c. grated cheddar cheese
1/2 c. butter
Salt & pepper to taste

Cook squash until tender; drain and measure. Add butter, salt and pepper and milk. Mix together, then add beaten eggs, onions, 1/2 cup cheese and 1/2 cup cracker crumbs. Mix well and pour into greased casserole dish. Bake at 375 degrees for 30 minutes. Combine remaining cheese and cracker crumbs. Sprinkle over casserole and bake an additional 5 minutes until brown.