Yellow Squash Casserole

Yellow Squash Casserole

4 cups yellow squash, peeled and sliced
1/2 cup onion, chopped
1/4 water
35 buttery-type crackers, crushed to fine crumbs
1 (4-ounce) package finely shredded sharp Cheddar cheese
2 beaten eggs
3/4 cup light cream or milk
1/4 cup melted butter
Salt and pepper to taste
Additional melted butter

Place squash and onion in large skillet; add about 1/4 cup water. Cover and cook until squash is tender. Drain well.

While squash is cooking, combine crackers and cheese. Stir 1/2 of  cracker mixture into squash. Whisk eggs and cream or milk together and fold into squash mixture. Stir in 1/4 cup melted butter and salt and pepper.

Spoon into buttered 9-by-13-inch baking dish and sprinkle remaining cracker crumbs over top. Drizzle desired amount of butter over all.

Bake at 400 degrees for 30 minutes or until lightly browned.
Makes about 8 to 10 servings.

Source : Sundance on The MomsCountryKitchen Mailer