Squash And Cheese Casserole - cooking recipe

Ingredients

3 lb. yellow squash, sliced
1 large onion, chopped
1/2 c. butter
2 1/2 c. crushed Ritz crackers
1/4 c. butter
2 Tbsp. cornstarch
1 c. half and half
1/2 lb. Velveeta cheese, cubed

Preparation

Preheat oven to 350 degrees. Boil squash and onion in small amount of salted water until barely tender. Drain. While squash is cooking, prepare topping. Melt 1/2 cup butter in skillet. Saute crushed crackers in butter until crisp and browned. Set aside. Make a white sauce using the 1/4 c. butter, cornstarch and half and half. Add cheese. Stir until sauce is smooth. Arrange squash in 9 X 13 glass baking dish. Pour sauce over squash. Top with cracker topping. Bake 25 minutes or until hot and bubbly.