Squash Casserole


2 lbs yellow squash
1/2 large onion
1 sleeve Ritz crackers
1 cup cheddar cheese
2 eggs
3/4 cups milk
1/2 cup butter (melted)
salt and pepper (to taste)


Preheat oven to 400 degrees

Lightly steam squash and onion.  Drain and set aside.  In medium bowl, 1/2 - 3/4 of  crackers and cheese.

In a large bowl add drained squash and onion, then fold in the crackers and cheese.  In a small bowl whisk egg and milk together, then add to the squash  mixture.  Stir 1/2 of melted butter into squash, season with salt and pepper and blend well.  Spread the squash mixture into a 9x13 pan, top with remaining crackers and rest of butter.

Bake for 25 minutes until lightly browned.