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Preheat oven to 400. Place 4 cups sliced yellow squash and 1/2 cup chopped onion in a large skillet over medium heat. Add a little water. Cook covered 5 minutes, until squash is tender. Drain. Place in a large bowl. In a medium bowl, mix 35 crushed buttery round crackers and 1 cup shredded Cheddar cheese. Stir half of the cracker mix into the cooked squash and onions. In a small bowl, mix together 2 beaten eggs and 3/4 cup 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. Bake 25 minutes, until lightly browned.
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Yellow Squash Casserole September 28, 2007
