Here's my recipe:
Squash Casserole
5 or 6 yellow squash (summer/crook-neck squash), cut in one inch pieces
2 med. onions, sliced or chopped
½ stick butter
salt & pepper to taste
1 lg. egg
½ cup saltines, crushed
¾ cup cheddar cheese, grated
sliced, blanched almonds for garnish
Cook squash and onions in salted water (to barely cover) until tender, about 15 or 20 minutes. Drain, add butter, egg, salt and pepper to taste, and stir it all together, mashing slightly. Stir in most of the cheese and cracker meal, then sprinkle the rest on as a topping, and garnish with sliced almonds. Bake at 350 degrees for 30 minutes.
The recipe will also work fine with zucchini instead of yellow squash but I prefer yellow squash.