1 1/2 pound of yellow squash, small 1/2 pound of sharp cheese 1 or 2 eggs, beaten 1 cup of Ritz Cracker crumbs a small onion 1 teaspoon of sugar and a little milk
Cook the cut squash and onion until tender, drain. Save one half of the crumbs and a little of the cheese for topping. Mix all ingredients, salt and pepper to taste, enough milk to keep fluffy. Place in a greased casserole, top with cheese and crumbs, dot with butter. Bake at 350ºF. until brown. Serves 8
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