2 c. cooked yellow squash, cook only until soft, not mushy
1/2 tsp. pepper
1 c. shredded mild Cheddar cheese
1 tsp. dried parsley flakes or 1 tbsp. chopped fresh parsley (optional)
3/4 stick butter
2 eggs
1 tsp. salt
1 c. chopped yellow onions
1 c. evaporated milk
2 c. cracker crumbs (Waverly Wafers)

Drain squash well. Mash. Add butter, eggs, salt, pepper, onion, cheese, milk, cracker crumbs and parsley and mix thoroughly. Pour into greased 1-quart dish. Bake at 375 degrees for 40 minutes. Serves 4.