2 large yellow squash, chopped
1 zucchini squash, chopped
1 onion, chopped
3 T. butter
3/4 C. milk
2 T. all purpose flour
1 egg yolk (I saved the egg white to scramble with my eggs tomorrow)
1 1/2 C. sharp cheddar cheese
1/4 tsp. salt
1/2 tsp. black pepper
1/2 C. finely crushed buttery crackers

2 large yellow squash, chopped 1 zucchini squash, chopped 1 onion, chopped 3 T. butter 3/4 C. milk 2 T. all purpose flour 1 egg yolk (I saved the egg white to scramble with my eggs tomorrow) 1 1/2 C. sharp cheddar cheese 1/4 tsp salt 1/2 tsp black pepper 1/2 C. finely crushed buttery crackers

In a large skillet, melt the butter over medium high heat. Add in the chopped squash and onion. Cook just until tender, about 5-6 minutes. In a bowl, combine the milk, flour, egg yolk, salt and pepper. Add in the squash mixture and 1 C. of the cheese, stir to combine (I have also just combined everything in the skillet before to keep from using another dish). Bake at 375 degrees for 30 minutes. Remove and top with remaining cheese and crushed crackers. Return to the oven for 10 minutes. Let sit a couple minutes before serving.