Yellow Squash Butter Cracker Casserole

I make this alot during the summer when the squash is fresh. One of our favorite casseroles in the summertime.

• Ready In: 45 mins
• Serves: 10
• Yields: 1 9x13 inch pan

Ingredients

• 4  cups  sliced  yellow squash
• 1⁄2 cup  chopped onion
• 35  round  buttery crackers, crushed
• 1  cup  shredded cheddar cheese
• 2  eggs, beaten
• 3⁄4 cup milk
• 1⁄4 cup butter, melted
• 1  teaspoon salt
•  ground black pepper
• 2  tablespoons butter

Directions

1. Preheat oven to 400 degrees F (200 degrees C).
2. Place squash and onion in a large skillet over medium heat.
3. Pour in a small amount of water.
4. Cover, and cook until squash is tender, about 5 minutes.
5. Drain well, and place in a large bowl.
6. In a medium bowl, mix together cracker crumbs and cheese.
7. Stir half of the cracker mixture into the cooked squash and onions.
8. In a small bowl, mix together eggs and milk, then add to squash mixture.
9. Stir in 1/4 cup melted butter, and season with salt and pepper.
10. Spread into a 9x13 inch baking dish.
11. Sprinkle with remaining cracker mixture, and dot with 2 tablespoons butter.
12. Bake in preheated oven for 25 minutes, or until lightly browned.