2 lb. yellow squash
1/2 c. onions, chopped
3/4 c. cracker crumbs
2 tsp. butter
1 1/2 c. shredded cheese
1/2 tsp. salt
1/2 tsp. black pepper
2 eggs
1/2 c. milk

Cook squash and onions in salt water until tender, then drain. Add crackers, butter and 1/2 cup cheese, salt, pepper. Beat eggs lightly. Add eggs and milk to mixture. Butter 2 or 3-quart casserole. Pour mixture in casserole. Put the remaining cheese on top. Cover and bake at 425 degrees until cheese is melted. If you like, cut hot pepper on top.