|Yellow squash/Crookneck squash||4 Pound|
|Grated sharp cheddar cheese||2 Pound|
|Eggs||4 Small, whipped|
|Cracker crumbs||2 1⁄2 Cup (40 tbs)|
|Chopped onion||1 Cup (16 tbs)|
|Chopped celery||1 Cup (16 tbs)|
|Sugar||3 1⁄2 Tablespoon (Heaping Tablespoon)|
|Black pepper||3 1⁄2 Tablespoon (Heaping Tablespoon)|
Clean and cut squash in small pieces.
Put in pot with 1 cup water (lightly salted).
Cover and steam cook until tender enough to mash with hand potato masher.
Drain and mash in large mixing bowl.
Pour in the eggs, 2 cups cheese, cracker crumbs (save 1/2 cup to top dish), celery, onion, sugar and black pepper.
Pour into 10 x 12 inch casserole dish.
Shake to level.
Sprinkle with cracker crumbs and top with layer of Cheddar cheese.
Cook in 320° oven until cheese melts and begins to brown.