4 cups yellow squash sliced (about 2 squash)
1 tablespoon olive oil
1 yellow onion diced
2 cloves garlic chopped
1/4 cups water
1 sleeve of Ritz crackers
1 cup cheddar cheese heaping cup
2 eggs beaten
3/4 cup milk
1/4 cup butter melted
1 teaspoon salt
1/2 teaspoon pepper
2 tablespoons butter

4 cup s yellow squash sliced (about 2 squash) 1 tablespoon olive oil 1 yellow onion diced 2 cloves garlic chopped 1/4 cup s water 1 sleeve of Ritz crackers 1 cup cheddar cheese heaping cup 2 eggs beaten 3/4 cup milk 1/4 cup butter melted 1 teaspoon salt 1/2 teaspoon pepper 2 tablespoons butter

1. Preheat oven to 400 degrees F.
2. Heat olive oil over med heat in a large skillet. Saute onions and garlic for 2-3 min.
3. Add the squash on top and then add the water to the pan. Cover and allow to steam for about 5 min, until squash is tender.
4. In a medium bowl, crush crackers with your hands. Add in cheese and toss. Set half of the cracker/cheese mixture aside.
5. Stir in the milk, beaten eggs, and melted butter. Add in the squash mixture and season with salt and pepper.
6. Pour into a greased 9-inch x 13-inch baking dish. Top with the remaining cracker mixture and dab with 2 tbsp butter.
7. Bake for 25 min until cracker topping is slightly browned. Serve warm.