Prep 20 mins
Cook 35 mins
A simple, but delicious casserole to use up the bounty of summer squash!
- 2 lbs yellow squash
- 2 medium onions
- 2 tablespoons sugar
- 2 (10 3/4 ounce) cans cream of mushroom soup
- 1 lb mild cheddar cheese, grated
- 16 ounces Ritz crackers
- Cook squash, onions and salt until tender, drain. Heat soup and mix in sugar and cheese. Crush crackers. Alternate layers of squash mixture, soup mixture and crackers in buttered casserole. Make sure crackers are on top. Bake in 350 oven until bubbly and browned on top, about 35 minutes.