3 lb. yellow crookneck squash
1/2 onion, chopped
1 can mushroom soup
1 sm. pkg. almonds
Grated American cheese
Ritz cracker crumbs
Melted butter

Cook the squash in water with the onions. Season to taste. When tender; drain well and put in appropriate sized greased casserole.

Mix 1 can of mushroom soup with the squash and add the almonds which you've toasted. On top of the squash put a layer of shredded American cheese. Top with crushed Ritz crackers and drizzle butter over top. Bake at 350 degrees until bubbly clear through.