Grannies Yellow Squash Casserole

about 5 to 7 pounds yellow crook neck squash (or can use half yello half zucchini)
The squash cooks down to almost nothing so don't be fooled by the size of the squash before they are cooked

Soak squash in warm water and scrub with tough end of a scrubbing sponge. They hold a lot of sand so you want to get all the sand out. Cut off tops and bottoms and any imperfections. Cut them in half and then in quarters and get hunks about 3/4 inch thick or more. It will cook down.

2 or more large onions cut in big dice

Place diced onions and cut squash into a large pan with salt and pepper and bring to a boil covered. Boil about 10 mins until the squash are tender and the onions as well. Drain in a large collander or stainer. Let sit to get all the water out you can because they hold a lot of water.

In the hot pot they were cooked in put one stick of butter, put the drained squash and onions back into the pot and add more salt and pepper, some diced green onion tops. Stir lightly to get it all coated with butter. At this point you can add about 1/2 cup cracker crumbs (put some regular soda crackers in a plastic bag and roll or pound and about 6 ounces of melted Velveeta or grated yellow cheese (not melted) stir lightly. Can add some cajun spice mix for extra punch or a wee bit of red cayenne pepper.

Add 1/2 tsp sugar or Monosodiumglutimate.

At this point Grannie put in a couple of beaten eggs, so it's like a souffle. Sometimes I put the eggs, sometimes not. Try it the first time without the eggs.

Add about 1/4 cup heavy cream and put it all into a big long square shallow glass casserole dish, top with more cracker crumbs and a lot of grated cheese. Bake at about 350 for about 20 minutes until golden and serve.