Squash Souffle

Ingredients

• 1 lb squash
• 8 to 10 crackers crushed
• 14 c butter
• 2 eggs separated
• 1 large onion
• 1 c sharp cheese
• 12 c evaporated milk
• salt and pepper

Directions

1. Cook squash and onion together Chop Add salt and pepper to taste Add butter cheese egg yolks and crackers Mix together Beat egg whites until stiff Fold into mixture Bake in casserole dish at 350 for 30 minutes or until brown on top