Squash Casserole

2 pounds yellow squash (I use the yellow summer squash, but a friend made it with Patty Pan, a winter squash and said it was delicious, too)

1 medium onion

1 egg

½ cup milk

1 cup crushed Ritz Crackers (I tried the garlic/butter ones and the reduced fat ones,  and they work well too)

1 stick melted butter (I use ½ stick or so�?still good and margerine works fine, too)

1 cup grated cheddar cheese (2% works well, too)

Salt and pepper to taste

Cook squash and onion, then drain and mash together in bowl.  Add egg, milk, crackers, butter, salt and pepper and put in a casserole dish.  Top with cheese and bake for 30 minutes or until bubbly at 350 degrees.

Recipe from: Sherry Davis, Thanksgiving 2003