Mom's Squash and Cheese Casserole

3 lb. yellow squash, sliced
1 large onion, coarsely chopped
1/2 cup butter
2 1/2 cups crushed Ritz crackers
1/4 cup butter
2 Tbs. cornstarch
1 cup half and half
1/2 pound Velveeta cheese, cubed

Prep time: 1 hour
Yield: 10 servings

Preheat oven to 350º.

Boil squash and onion in small amount of salted water until tender. Drain. While squash is cooking, prepare topping.

Melt 1/2 cup butter in skillet. Sauté crushed crackers in butter until crisp and brown. Set aside.

Make a white sauce using 1/4 cup butter, cornstarch and half and half. Add cheese. Stir until melted and sauce is smooth.

Arrange squash in a 9x13-inch glass baking dish. Pour sauce over squash. Top with cracker topping. Bake 25 minutes or until hot and bubbly.

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