4 med. yellow summer squash (straightneck or crook-neck)
1 tsp. salt
1 tsp. sugar
1 tbsp. butter
1 c. shredded Cheddar cheese (about 4 oz.)
1/2 tsp. salt
2 tbsp. flour
1 c. milk
1/4 tsp. pepper
1/2 c. chopped onion
1 c. soda cracker crumbs

Cut squash into 1/2 inch slices. Cook in 1 inch (about 4 cups) boiling water with 1 teaspoon each salt and sugar until tender, about 15 minutes.

Melt butter in small saucepan; stir in 1/2 teaspoon and the flour. Stir in milk gradually, cook over medium heat, stirring constantly until sauce thickens.

Heat oven to 350 degrees. Place half of the squash slices in ungreased 1 1/2 quart casserole; sprinkle with half of the pepper.

Arrange half of the onions and cheese over squash slices; pour on half of the sauce. Sprinkle with half of the cracker crumbs; repeat. Bake until top is golden brown and edge is bubbly, about 30 minutes.