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Summer Squash Casserole

Ingredients 8 cups sliced yellow (about 2 pounds) 1 cup sliced green onions 1 1/2 cups warer 3 eggs, slightly beaten 1/4 cup butter or margarine 1/2 cup evaporated milk 1 cup coarsely crushed saltine crackers salt and pepper to taste Topping 1/2 cups coarsely crushed saltine crackers 1 tablespoon butter or margarine, melted Paprika (optional) Directions Heat oven to 375 degrees.  Put squash and green onion in a large skillet saucepan with about 1 1/2 cups water.  Bring to a boil.  REduce heat to medium low and cook until tender, 10 to 15 minutes, stirring occasionally.  Drain and stir in butter, milk, saltines, salt and pepper.  Pour squash mixture into a lightly greased 8 x 8 inch baking dish.  To make topping, toss 1/2 cup saltines with 1 tablespoon butter.  Sprinkle toppping over casserole.  Bake util golden brown.  15 to 20 minutes. Yields 8 servings

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