4 cups sliced Yellow squash
1/2 cup chopped onion
35 Buttery round crackers crushed
1 cup H-E-B shredded cheddar cheese
2 eggs beaten
3/4 cup milk
1/4 cup H-E-B Butter melted
1 teaspoon salt
* Ground black pepper to taste
2 Tablespoons H-E-B Butter
Preheat oven to 400F.
Place squash and onion in a large skillet over medium heat. Pour in a
small amount of water. Cover, and cook until squash is tender, about 5
minutes. Drain well, and place in a large bowl.
In a medium bowl, mix together crushed crackers and cheese. Stir half
of the cracker mixture into the cooked squash and onions. In a small b
owl, mix together eggs and milk, then add to squash mixture. Stir in 1
/4 cup melted butter, and season with salt and pepper. Spread into a 9
x 13 inch baking dish. Sprinkle with remaining cracker mixture, and d
ot with 2 tablespoons butter.
Bake in preheated oven for 25 minutes, or until lightly browned.