Squash Casserole

2 pounds yellow squash, cut in 3/4" cubes
1 cup chopped onion
1 teaspoon salt
1/4 cup black pepper
water
4 tablespoons butter
1 cup crumbled saltine crackers
1/2 cup milk
1 cup shredded cheddar cheese
1/2 cup pecans, finely chopped OR buttered bread crumbs

Place the squash, onion, salt and pepper in a large saucepan. Add a small amount of water. Cover and cook until tender. Drain, if necessary. Return to panand stir in the butter.

Butter a 1 1/2 quart casserole dish very well.

Stir the crumbled crackers into the squash mixture and pour into buttered casserole dish. Pour the milk over the squash and sprinkle with the cheese and chopped pecans or buttered bread crumbs.

Bake in a 350 degree oven; uncovered for 20 minutes, until the milk is absorbed and the casserole is bubbly. Serve hot!

Serves 8 people.

VLE-B