Summer Squash Casserole - cooking recipe

Ingredients

1 to 2 small summer squash
2 eggs
1/2 c. Ritz cracker crumbs
1/2 c. Velveeta cheese, cut in small pieces
milk
salt and pepper
1 Tbsp. butter
1/2 tsp. mustard

Preparation

Cook, drain and mash squash.
Place in 1 1/2-quart casserole. Add 2 eggs (beaten), cracker crumbs, Velveeta cheese, mustard, salt and pepper and enough milk to make thin.
Dab top with butter.
Bake in 350\u00b0 oven for about 45 minutes (uncovered) or until light brown on top.
Serve hot.