Summer Squash Casserole - cooking recipe

Ingredients

3 lb. yellow summer squash
1/2 c. finely chopped onion
2 eggs, beaten
1 tsp. sugar
3/4 c. melted butter, divided
3/4 c. cracker crumbs

Preparation

Cook squash in salted water.
Drain well.
Mash squash; drain any excess water.
Mix in onions, eggs, sugar and 1/4 cup butter. Place in a 2-quart buttered casserole.
Spread cracker crumbs evenly on top.
Drizzle remaining butter evenly over crackers. Bake at 350\u00b0 for 1 hour or until thoroughly heated.