Squash Souffle - cooking recipe

Ingredients

2 lb. squash
1 onion, chopped
salt and pepper to taste
1 c. grated Cheddar cheese
1/4 c. butter, melted
2 eggs, separated
1/2 c. milk
10 to 12 crackers, crumbled

Preparation

Cook squash and onion until tender; drain well.
Mash.
Add salt, pepper, cheese, butter, egg yolks, milk and crackers.
Fold in stiffly beaten egg whites.
Pour into buttered casserole.
Bake at 350\u00b0 until brown and firm (about 35 to 40 minutes).
Serve hot.