1 lb. yellow squash (2 c. cooked)
1 med. onion, chopped
1/2 stick butter, melted
1/4 lb. cheese Ritz crackers
1 can mushrooms (8 oz.)
1/2 tsp. salt
1 can cream of mushroom soup

Boil squash and onion in salted water until tender. Drain and mash squash mixture and add melted butter, soup, mushrooms and most of the cracker crumbs. Pour into a greased 2 quart casserole dish. Sprinkle with the rest of the cracker crumbs and dot with butter. Bake at 375 degrees for 20 minutes. Serves 4-6.