2 pounds yellow squash (or combined with zucchini), sliced
1 can (10¾-ounce) condensed cream of chicken soup
1 small onion, chopped
1 carton (8-ounce) sour cream
¼ cup butter, melted
Two-thirds of a tube of Ritz crackers, crushed
1. Preheat oven to 350 degrees.
2. Put squash in a saucepan with just enough water to cover; cook 10 minutes.
3. Put squash with liquid into a 2- to 3-quart casserole. Stir in onions, soup, sour cream, and melted
butter; blend well. Top with crushed crackers and bake, uncovered, for 30 to 45 minutes or until bubbly.