|Yellow squash||4 Medium, trimmed and sliced 1/4 inch thick|
|Onion||1 Small, thinly sliced|
|Unsalted butter||6 Tablespoon (3/4 Stick)|
|Milk||1 Cup (16 tbs)|
|Freshly ground pepper||1⁄2 Teaspoon|
|Grated cheddar cheese||1 Cup (16 tbs)|
|Crushed cracker crumbs||1 Cup (16 tbs)|
Bring a large pot of salted water to a boil.
Add the squash and cook until tender, about 3 minutes.
Drain well and place in the bottom of a buttered 9-by-13-inch baking dish.
Scatter the onions over the squash.
Cut the butter into small pieces and distribute over the squash and onions.
Preheat the oven to 375° F.
In a small bowl, beat the eggs, milk, salt, and pepper until well blended.
Pour over the squash.
Sprinkle the cheddar and cracker crumbs over the top.
Reduce the heat to 350° F and bake until the cheese is browned and bubbling, 30 to 40 minutes.