Betty Bridge'S Squash Casserole No. 4 - cooking recipe

Ingredients

2 lb. yellow squash
chopped onion to taste
1 c. sour cream (or nonfat yogurt)
2 eggs (or 4 egg whites)
1/2 c. shredded sharp cheese
24 saltine crackers (made into fine crumbs)
salt and pepper to taste

Preparation

Boil together
the squash and onions in water to cover. When tender
mash
by beating with mixer or blender or processor.
Add all
other
ingredients.
Top
with more cheese and bake at 350\u00b0 for 45 minutes in Pyrex dish.