2 lb. yellow squash, peeled and cut
2 tbsp. butter
10 crackers (saltines)
8 oz. shredded sharp cheddar cheese
1/2 (10 oz.) can cream of mushroom soup
salt and pepper, to taste

Put squash in enough water to cover, bring to boil. Add butter, salt and pepper to water. Reduce heat to medium and cook until very tender, drain.

Put drained squash in casserole dish and add other ingredients and mix well. Taste to see if additional salt or pepper is needed...

Bake at 350°F for 15 to 20 minutes or until hot and bubbly.

Submitted by: Christina Chretien