Yellow Squash Casserole

Instructions

1. Preheat the oven to 400°F
2. Slice the yellow squashes and chop the onion.
3. Place the 4 cups of yellow squashes (sliced) and 1/2 cup of onion (chopped) in the large skillet on the stove top and heat over medium heat. Add the 1/2 cup of water and cover. Cook for about 5 minutes: until squash is tender.
4. When the 4 cups of yellow squashes (sliced) is your desired texture, drain the 1/2 cup of water from the large skillet. A colander (optional) can help a lot here. Then, place your vegetables into the large bowl .
5. Crush the 35 buttery crackers (crushed) into the medium bowl and mix in the 1 cup of cheddar cheese (shredded) . Then, stir half of that mixture in with the cooked yellow squashes.
6. On the stove top, melt your butter. In the meantime, mix together the 2 eggs (beaten) and 3/4 cups of milk in the small bowl: add to the yellow squashes mixture. Stir in the 2 tablespoons of butter (saving a small amount for the last step), and season with the 1 teaspoon of salt and 1 dash of ground black pepper.
7. Spread the squash mixture into the 9″ x 13″ pan, and sprinkle the rest of the cracker mixture over the top of it, and dot with your remaining butter.
8. Bake in the oven for around 25 minutes until lightly browned.
9. Let stand for 10 minutes and serve.