Hazel Matthews Squash Casserole - cooking recipe

Ingredients

1 1/2 lb. yellow squash
6 oz. sharp cheese, grated
2 eggs
1 can cream of mushroom soup
1 c. saltines, crushed
1/2 to 1 large sweet onion, sliced thin
1 soup can full of milk

Preparation

Slice squash thin.
Salt and pepper to taste.
Cook until tender, mashing occasionally.
Drain and spread in buttered casserole.
Cover with crushed saltines.
Sprinkle with cheese. Place sliced onion on top.
Beat eggs.
Add soup and milk.
Mix well.
Pour over casserole.
Do not mix with squash and crackers. Bake at 350\u00b0 for about 40 minutes.