Squash casserole

Someone from church gave us some squash and zucchini Sunday, so last night I cooked the squash up in a casserole. I used this recipe from allrecipes.com. I've made squash casserole before, but this one was so much better! I followed the recipe exactly, except that I added a little garlic salt to mine. Yummo! Today I'm trying this zucchini bread recipe. Our tomatoes are looking good, and I'm really looking forward to having some fried green tomatoes!

Ingredients

• 4 cups sliced yellow squash
• 1/2 cup chopped onion
• 35 buttery round crackers (or one stack), crushed
• 1 cup shredded Cheddar cheese
• 2 eggs, beaten
• 3/4 cup milk
• 1/4 cup butter, melted
• 1 teaspoon salt
• ground black pepper to taste
• 2 tablespoons butter

Directions

1. Preheat oven to 400 degrees F (200 degrees C).
2. Place squash and onion in a large skillet over medium heat. Pour in a small amount of water. Cover, and cook until squash is tender, about 5 minutes. Drain well, and place in a large bowl.
3. In a medium bowl, mix together cracker crumbs and cheese. Stir half of the cracker mixture into the cooked squash and onions. In a small bowl, mix together eggs and milk, then add to squash mixture. Stir in 1/4 cup melted butter, and season with salt and pepper. Spread into a 9x13 inch baking dish. Sprinkle with remaining cracker mixture, and dot with 2 tablespoons butter.
4. Bake in preheated oven for 25 minutes, or until lightly browned.