Zucchini squash
1 can cream of mushroom soup
16 saltine crackers
Parmesan cheese, grated

Cut squash into slices. Arrange in layer in casserole and spoon on thin layer of mushroom soup (right from can). Crunch layer of saltines, then another layer of zucchini, then cheese. Repeat until dish is full. Bake at 350 degrees for 45 minutes.