Squash casserole

This is my friend Cindy's squash casserole recipe. It's one of my favorite things about summer!


3 - 4 lbs.of squash
1 chopped onion
2 eggs
1/2 c. margarine
1/2 c. sour cream
1 Tablespoon sugar
1 tsp. salt
i tsp pepper
Ritz crackers
2 c. sharp shredded cheese

Wash squash then slice. Boil with chopped onion until tender. Drain.

Add eggs, sour cream, margarine, sugar, salt and pepper. Add a handful (or two) of crushed Ritz crackers. Beat with electric mixer under frothy. Stir in 1 c. shredded cheese. Mix well. Pour into casserole dish and top with remaining cheese.

Baker at 350 for 45 minutes.

Variations: I have added shredded carrots, chopped pecans, diced bell peppers, etc. for different tastes. Also, you can use mayo instead of sour cream. You just have to play around with it to figure out the taste that you want.