Squash Casserole

From the COGBF Cookbook:

Submitted by Monica George (South Carolina District)

Ingredients

• 2 cups of drained, cooked squash
• 1 teaspoon salt
• 1 stick butter
• Dash of salt
• 1/2 cup milk
• 2 cups cheese, diced
• 1 medium onion
• 1 1/2 cup cracker crumbs (save part for topping)
• 2 eggs

Directions

Combine all ingredients and pour into a buttered casserole dish. Top with reserved crumbs and bake 30 to 40 minutes at 325. Serve with joy.