6 medium yellow squash, peeled and squashed with a fork
1 and 1/2 cups of shredded cheddar cheese
1/4 C chopped onion
1 can of evaporated milk
crushed Cheez Its (or Ritz crackers, I like to switch this up) Butter them so they crisp up and brown
Cook peeled squash in water until tender. Drain and squeeze out excess water with a paper towel. Put in a buttered casserole dish. Mix eggs and milk together with a dash of salt and pepper, pour over squash. Add in cheese and onion making sure to evenly distribute and mix in. Bake for 25 minutes at 375. Crush 1/2 cup of Cheez Its and sprinkile on top. Bake again for another 10 minutes or until golden brown and bubbly.