Yellow Squash Casserole
2 pounds yellow squash, sliced
1 can condensed Cream of Chicken soup
1 small onion, chopped
8‐oz carton sour cream
¼ cup butter, melted
⅔rd tube Ritz crackers, crushed
1 Preheat oven to 350° F.
2 Put squash in saucepan with enough water to only cover; cook 10 minutes.
3 Put squash with liquid into 2‐ to 3‐qt casserole.
4 Stir in onions, soup, sour cream, and melted butter; blend in well.
5 Top with crushed crackers; bake uncovered for 30 to 45 minutes or until bubbly.