Better than Mac n cheese Squash Casserole

 3 c. summer squash diced (yellow squash, zucchini, or patty pan)

4 T. butter

t. salt

Dash of pepper

c. milk

3 beaten eggs

1 c. chopped onion

1 c. grated cheese (save a bit for the top)

1 sleeve of Ritz or other crackers, crushed

 Cook squash covered in small amount of water about 10 minutes.  Drain squash and add butter.  As soon as butter melts, add salt and pepper, milk, beaten eggs, onion, cheese and crackers.  Pour into buttered 8 x 8 inch pan or casserole dish.  Bake at 375 degrees for 40 minutes.   This can be cut in serving size pieces if allowed to cool for a few minutes after baking.