YELLOW SQUASH SOUFFLE

2 lbs yellow squash, sliced, cooked, and mashed
1 cup milk
2 eggs, beaten
1 tbsp butter, melted
1 tsp salt
1/2 tsp ground white or black pepper
1/2 cup saltine cracker crumbs (for topping)

Preheat oven to 350 degrees F. Grease a 2-quart casserole dish.

Combine everything except cracker crumbs. Pour in prepared casserole. Top with cracker crumbs.

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

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