Squash Casserole

Wash squash and zucchini and cut into medium chunks. Put them in a sauce pan with chopped onion, salt and pepper to taste, and 2 cups water. Cook, covered, over medium heat until squash/zucchini are tender. Drain.

In a large bowl, combine 6 tablespoons of the melted butter, 2 cups of the Ritz cracker crumbs, milk, cheeses, eggs, and the drained squash mixture. Stir lightly just until combined, trying to keep as many large chunks as possible and not have it turn into mush. Pour into a greased casserole dish.

Combine remaining 6 tablespoons melted butter and 1 cup Ritz cracker crumbs and spread over the top. Bake at 325F until browned and bubbling in the middle, about 45 minutes to 1 hour.