Aunt Fannie's Summer Squash Casserole

Wash squash, cut in half lengthwise, then in 1/4-inch slices.

Combine with chopped onion and cook in water to barely cover until both are tender.

Drain thoroughly, pressing out excess water with back of spoon.

Mash squash and onion with potato masher.

Mix with half the butter, the cracker crumbs, eggs, sugar, to taste, salt and pepper.

Pour into greased casserole dish.

Pour remaining butter on top and sprinkle with additional cracker crumbs.

Bake at 375F for 45-60 minutes, or until top is golden brown and bubbly.

NOTE: This recipe is from a restaurant in Smyrna, Georgia called Aunt Fannie's Cabin.

Aunt Fannie was a freed slave of an old Georgia family who remained with the family until her death.

The menu at the Cabin represented many of the dishes that Aunt Fannie prepared for the family.