cut up about 2 pounds of yellow squash and one medium onion
put in a saucepan with a minced clove of garlic and a teaspoon of salt
add 1/4 cup water and bring to boil
cover, reduce heat and cook about 20 minutes, until squash is tender
drain well and mash
mix with:
- 1/4 to 1/3 cup evaporated milk
- a tablespoon of butter
- a cup of grated Cheddar cheese
- 2 well-beaten eggs
- 1/8 tsp black pepper
if the mixture is soupy, add some crumbled saltines to thicken it
transfer to a greased casserole
top with a mixture of 1/4 cup crumbled saltines, 2 tablespoons melted butter and 3 tablespoons grated cheese
bake at 350 for 30 minutes until golden brown and bubbling