Yellow Squash Souffle
Source: Southern Cooking from Mary Mac's Tea Room
Servings: 8

2 lbs yellow squash -- sliced, cooked, and mashed
2 eggs
1 cup milk
1 tsp salt
1/2 tsp pepper
1 tbsp butter -- melted
1/2 cup saltine cracker crumbs

Combine everything except cracker crumbs. Pour in greased greased 2-quart casserole. Top with cracker crumbs.

Bake 40-50 minutes at 350 until the middle of the souffle is set.