3 lb. yellow squash
2 lg. onions (chopped)
1/4 lb. Velveeta cheese
1 tbsp. Chenney's Choice seasoning
Cracker crumbs (16 crackers)
1/2 stick butter
Salt & pepper to taste
4 eggs

Wash, cut up squash, cook in salted water until tender. Drain and mash squash. Saute onions in half of butter, then add to squash. Add beaten eggs to mixture. Grate half the cheese in squash, adding remaining ingredients, mix well. Put in buttered casserole dish, put remaining cheese on top. Bake for about 45 minutes at 350 degrees or until golden brown.