Yellow Summer Squash Souffle - cooking recipe

Ingredients

2 lbs yellow squash, sliced
1 medium onion, sliced
1 teaspoon salt
1/2 teaspoon sugar
6 tablespoons butter, melted
3 tablespoons flour
2 eggs, slightly beaten
1 cup milk
1/2 lb sharp cheddar cheese, grated
1/2 box Ritz cracker, crumbled

Preparation

Combine first four ingredients and simmer with water to cover for 20 minutes.
Drain and mash.
Add flour, eggs, milk, cheese and 3T butter.
Bake at 350 degrees in a buttered 1 1/2 quart cassserole for 30 minutes.
Melt remaining 3T butter and mix with cracker crumbs.
Top the casserole with the cracker crumb mixture and bake 10 more minutes.