Summer Squash Casserole

2 lbs. yellow squash
1/3 cup butter
1/2 cup milk
1 tsp. sugar
salt and pepper to taste
1 sm. onion, chopped
1/2 green pepper chopped
2 eggs, beaten lightly
1/2 cup grated sharp cheese
6 soda crackers, crumbled

Cook squash until tender, drain and set aside. Saute onion and green
pepper in butter until tender. Add to squash with remaining ingredients.
Bake in a casserole dish for 1 hour at 325 degrees F. You can put
additional cracker crumbs on top.