Charlotte'S Squash Casserole - cooking recipe

Ingredients

3 cups crookneck yellow squash (about 2 pounds, sliced and cooked with water)
2 eggs, beaten
1 cup evaporated milk
1 cup sharp cheddar cheese (shredded before measuring)
2 cups cracker crumbs (we like saltines)
3/8 cup margarine
1 teaspoon salt
1/2 teaspoon celery salt
1/4 teaspoon pepper
1 medium onion (finely chopped)

Preparation

Cook squash and onion and drain well before measuring.
Add butter, salt, pepper, celery salt and milk.
Mix well.
Add 1 cup of squash mixture to the beaten eggs and stir to warm the eggs.
Mix together all ingredients and mix well.
Pour into greased casserole dish and bake at 375 F for about 40 minutes.