- 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
Directions See How It's Made
- 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.