Summer Squash Casserole (Serves 6)

- 3 pounds yellow summer squash (use small, young squash
  for best flavor)
- 1/2 cup chopped onion
- 1/2 cup butter
- 2 eggs, beaten
- 3/4 cup crushed Saltines
- 1/2 to 1 teaspoon salt
- 1/2 teaspoon pepper

Wash and trim squash. Cook in salted water until tender. Drain and mash.
Sauté onions in butter until tender. Add to squash.
Add beaten eggs, crushed saltines, salt and pepper to taste
Mix and put into buttered casserole dish. Bake at 325º for 20 minutes.