Summer Squash Casserole

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

1. Preheat oven to 400 degrees.
2. Place squash and onion in a large skillet; pour in just enough water to cover the bottom of the skillet.
3. Cover with a lid and cook over low heat until squash is tender, about 5 minutes.
4. Drain well.
5. In a medium bowl, mix together cracker crumbs and cheese.
6. Stir half of the cracker mixture into the cooked squash and onions.
7. In a small bowl, mix together beaten eggs and milk.
8. Stir egg mixture into squash mixture, followed by 1/4 cup melted butter, salt and pepper.
9. Mix well, then spread into a 9X13-inch baking pan.
10. Cover top with remaining cheese and cracker mixture.
11. Dot with 2 tablespoons butter.
12. Bake in preheated oven for 25 minutes, or until heated through and browned on top.

yellow squash, onion, buttery crackers, cheddar cheese, eggs, milk, butter, salt, ground black pepper, butter

Taken from www.food.com/recipe/summer-squash-casserole-244112 (may not work)