Squash Casserole II recipe

6 servings

7 yellow squash, sliced

1/4 cup milk

1/2 cup butter, sliced

2 eggs, beaten

1 bunch green onions, tops thinly sliced

salt and pepper to taste

3 tablespoons white sugar

1 cup shredded Cheddar cheese

2 cups crushed buttery round crackers

Preheat oven to 350 degrees F (175 degrees C).

Bring a large pot of water to a boil.

Add squash and cook until tender but still firm, about 15 minutes; drain.

To the squash add milk, butter, eggs, green onion tops, salt, pepper and sugar; mix well.

Transfer to a 9x13 inch casserole dish.

Sprinkle with cheese and crushed crackers.

Bake in preheated oven for 30 minutes.