THIS SOUNDS GOOD

Yellow Squash Casserole  

"Tender squash, gooey cheese, and crunchy crackers make this a memorable side dish or a hearty main course. It can be made with low-fat ingredients and is still just as good!  

2 pounds yellow squash, sliced ¼ inch thick 1 'cup' chopped onion (1 medium onion) ½ 'cup' water 30 Ritz crackers (1 sleeve), crushed 1 'cup' shredded cheddar cheese (4 ounces) 2 large eggs ¾ 'cup' milk ¼ 'cup' butter, melted, plus 2 tablespoons cold butter, cut into bits 1 teaspoon salt ¼ teaspoon black pepper Preheat oven to 400°F. Combine squash and onion in a large heavy pot. Add water and cook, covered, until squash is tender, 5 to 8 minutes. Drain well in a colander, and transfer to a large bowl. Mix together cracker crumbs and cheese in a bowl. Stir half (about 1 'cup') of cracker mixture into cooked squash and onions. Whisk together eggs and milk in separate bowl, then add to squash mixture. Stir in ¼ 'cup' melted butter, salt, and pepper. Spread in a 9×13-inch baking dish. Sprinkle with remaining cracker mixture, and dot with cold butter bits. Bake until lightly browned, 25 to 30 minutes.