2-3 cups sliced yellow squash
1/2 cup chopped sweet onion
1/2 cup butter, melted 
1 cup evaporated milk
2 eggs, slightly beaten
1 cup shredded cheddar cheese
1 teaspoon salt
1 teaspoon pepper
3/4 cup Ritz cracker crumbs 

Heat oven to 350 F. In a medium pot, cook squash and onion with enough water to almost cover them. When tender, drain squash and onions. Melt butter in a 2-quart baking dish. In a large mixing bowl, combine squash, onion, milk, eggs, cheese, salt and pepper. Place mixture in baking dish where butter was melted. Cover with cracker crumbs. Bake 40 minutes.