2 c. cooked squash
3/4 c. butter
1 tsp. salt
1 c. cheese, grated
1 c. evaporated milk
3/4 c. onion, chopped
2 eggs
1/2 tsp. pepper
2 c. Ritz cracker crumbs

Save 1/4 cup cheese and 3/4 cup crumbs for topping. Mash squash and add onion, butter, beaten eggs, salt, pepper, cheese, crumbs and milk. Pour into well-greased 1 quart casserole. Top with reserved cheese and crumbs. Bake at 375 degrees for 40 minutes.