This was one of my Grammy's favorite recipes and I always make it as part of our Thanksgiving dinner. It does not really have a name so I will list it like she always did in her recipe box as Squash Casserole!
Grammy’s Squash Casserole
3 lbs. yellow squash (sliced)
1 large onion (chopped coarsely)
½ stick of butter
2 T. cornstarch
2 (5 oz) cans of Pet Evaporated Milk
1 lb. velvetta (cubed)
2 tubes of ritz crackers (crushed)
1½ sticks of real butter
Preheat oven to 350°
Boil squash and onion in salted water til tender, then drain
Melt 1½ sticks butter, saute crackers til crisp and brown, set aside
Melt ½ stick butter (low to med. heat) and sprinkle cornstarch into it. Begin to stir and then start slowly pouring in the evaporated milk, stirring all the while. Next add the cubes of Velvetta and stir constantly while it melts.
In a 9 x 11 pan, layer drained squash/onion mixture first, then pour the cheese sauce over that and lastly add the ritz cracker mixture as a topping.
Bake on a cookie sheet in the middle of the oven for 25 minutes or til bubbly.