Squash Souffle - cooking recipe

Ingredients

2 large onions
3 lb. yellow squash
1 c. milk
1 beaten egg
salt and pepper
basil
marjoram
1/2 c. grated sharp Cheddar cheese
pats of oleo
cracker crumbs

Preparation

Cut up onions and squash.
Boil in water for 20 to 30 minutes or until tender.
Drain and coarsely mash together.
Add milk, egg, salt, pepper, basil, marjoram and cheese.
Put in greased casserole.
Top with pats of butter and cracker crumbs. Bake at 350\u00b0 for about 30 minutes.