SUMMER SQUASH SOUFFLE'


1 lb yellow squash, chopped
1 medium onion, chopped
1/4 cup better or margarine
2 cups shredded Cheddar cheese, divided
2 cups round buttery cracker crumbs, divided
1/4 cup milk
1/4 tsp salt
1/4 tsp ground black pepper
3 large eggs, lightly beaten

Cook squash and onion in boiling water to cover
5 minutes or until tender; drain and mash.
Add butter, 1 3/4 c. cheese, 1 3/4 c. cracker crumbs, milk,
salt, and ground black pepper. Stir in eggs.
Spoon mixture into a lightly greased 2-quart casserole.
Sprinkle with remaining cheese and cracker crumbs.
Bake at 350° for 45 minutes. Serves 6.