Squash Casserole

I found this at realmomkitchen.com. It's a Southern comfort, gooey, want-to-lick-the-plate-clean dish... in other words, I really liked it and so did my guests. I made it with half yellow crook-neck squash and half zucchini. Definitely will make this again! Enjoy!

Squash Casserole

4 cups sliced squash (zucchini and yellow crook-neck)

1/2 cup chopped onions

1 sleeve Ritz crackers

2 eggs, beaten

3/4 cup milk

1 tsp salt

1/4 cup butter, melted

1 cup shredded cheddar cheese

(Kick this up a notch by using pepper-jack cheese)

ground pepper, to taste

2 Tb butter

Heat oven to 350. Put squash and onion in 1 1/2 cups water. Cook until tender- 5 to 10 minutes. (You could also saute this in a little olive oil and just stir until tender crisp instead of boiling.) Drain well. Add 1/2 stick of butter and let melt. Crush crackers and stir into cheese. Add salt and pepper; stir. Stir in 1/2 of the cracker/cheese mixture into the squash. Mix together milk and eggs. Pour into the squash mix. Pour into casserole dish. Top with the other 1/2 of the cracker/cheese mixture. Dot with remaining butter. Bake at 350 for 25-30 minutes for until browned and bubbly.