SQUASH CASSEROLE

1 pound yellow squash, chopped

1 medium onion, chopped

¼ cup butter or margarine

2 cups (8 ounces) shredded Cheddar cheese, divided

2 cups round buttery cracker crumbs, divided

¼ cup milk

¼ teaspoon salt

¼ teaspoon pepper

3 large eggs, lightly beaten

Cook squash and onion in boiling water to cover 5 minutes or until tender; drain and mash.  Add butter, 1 ¾ cups cheese, 1 ¾ cups cracker crumbs, milk, salt, and pepper.  Stir in eggs.   Spoon mixture into a lightly greased 2-quart casserole.  Sprinkle with remaining ¼ cup cheese and cracker crumbs.  Bake at 350 degrees for 45 minutes.    Yield 6 servings.