Aunt Fannie’s Squash Casserole

3 lbs summer squash
1/2 cup onion, chopped
1/2 cup butter, melted
2 eggs, beaten
1 tablespoon sugar
1/2 cup saltine crumbs
1 teaspoon salt
1/2 teaspoon black pepper
saltine crumbs


Wash squash, cut in half lengthwise, then in 1/4-inch slices. Combine with chopped onion and cook in water to barely cover until both are tender. Drain thoroughly, pressing out excess water with back of spoon. Mash squash and onion with potato masher. Mix with half the butter, the cracker crumbs, eggs, sugar, to taste, salt and pepper. Pour into greased casserole dish. Pour remaining butter on top and sprinkle with additional cracker crumbs. Bake at 375F for 45-60 minutes, or until top is golden brown and bubbly.