Another great one from Susan!
2.5 lb. yellow squash
1 can cream of mushroom soup
1 stick of butter or margarine
1 medium onion
1.5 cups crushed saltine crackers
1.5 cup shredded sharp cheese.
Wash, slice and boil squash until tender. Drain. Saute chopped onion in butter until tender. Mix Squash, soup, onion and butter, 1 cup of cheese and 1 cup of saltines and put in a baking dish. Sprinkle casserole with remaining crackers and cheese.
Bake at 350 for about 20 minutes or until top is browned and casserole is bubbling.