3 lbs. yellow squash, cut into 2 inch pieces
1 lg. onion, diced
2 tbsp. butter
2 tbsp. cornstarch
1 c. evaporated milk
3/4 lb. Velveeta cheese
1/2 c. Ritz cracker crumbs

Cook squash and onion in salted water to cover; until tender, drain. Melt butter in heavy saucepan. Add cornstarch. Stir until smooth. Add evaporated milk and cheese, cook over low heat until smooth and thickened, stirring. Pour squash mixture into buttered casserole. Cover with cheese sauce. Sprinkle with cracker crumbs. Bake at 350 degrees for 20 minutes. Serves 8.