2 lb. tender yellow squash
1/2 c. chopped onion
3/4 c. saltine cracker crumbs
2 tbsp. butter
1 1/2 c. grated cheese
3 eggs
1/2 c. light cream or evaporated milk
Salt and pepper to taste

Slice squash and cook with onion in water until soft and drain. Add cracker crumbs, butter and almost all of the cheese. Season with salt and pepper to taste. Beat eggs slightly, add cream and mix into squash. Pour into buttered casserole dish, sprinkle remaining cheese on top. Bake 425 degrees until done. Serves 8.