Yellow Squash Casserole Name: patti osteen Base: retired Recipe: Yellow Squash Casserole ************************************************************5-pounds yellow crookneck squash, cut into 1/2 inch slices 1/2 cup diced onion 2 cups water 2 teas. salt, plus more to taste 1 cup grated cheese 1/2 cup whipping cream or evaporated milk 1 cup ritz crackers crumbs, divided 1/2 teas black pepper 2 tbl. melted butter or margarine 2 large eggs, well blended 1/2 cup pecan pieces ************************************************************Place squash, onion, water, and 2 teas salt in large stockpot. Bring to a boil, reduce heat, cover and simmer untio tender, about 5 to 7 minutes, stirring occasionally. The squash pieces should be fork-tender but still hold their shape. Drain well and press in colander to get rid of excess liquid. Place the cooked squash in a large bowl. Add the cheese, whipping cream or evaporated milk,1/2 cup cracker crumbs, black pepper, melted butter and eggs. Fold together with rubber spatual, season with salt, and pour in a 13 by 9 inch pan prepared with nonstick spray. Sprinkle the remaining cracker crumbs over the top along with the pecan pieces. Bake at 350 for 25 to 30 minutes. The casserole should be puffed and slightly firm when finished. Serves 12