2 to 3 lbs. sm. yellow squash (may add 2 to 3 very sm. zucchini for color)
1 sm. onion, chopped
1 clove garlic, chopped fine
1 stick (1/4 lb.) butter, divided
2 tsp. sugar
1 tsp. salt
1/2 tsp. pepper
1 c. milk
1 sm. can (5 oz.) evaporated milk
2 eggs, beaten
24 saltine crackers, divided

Wash and scrub squash. Slice into pot and add onions and garlic. Cover with water and cook until done. Drain well. Add 1/2 stick butter, sugar, salt, pepper, milk, evaporated milk, and eggs. Crush 12 crackers and add to squash mixture. Mix well and pour into well buttered baking dish. Crush remaining crackers and mix with remaining butter that has been melted. Sprinkle crackers on top. Bake at 350 degrees for 40 to 45 minutes.