2 medium summer squash (seeded)
2 medium zucchini (seeded)
1 cup diced onion
10 cups water
1 (10 oz.) can cream of mushroom soup
3/4 cup shredded cheddar cheese

Preheat oven to 350°F.

In 5-quart saucepan, combine quarter sliced and seeded squash and zucchini with onion and 10 cups water. Bring to a boil, continue to boil for 25 minutes or until tender.

In a 9x13-inch metal or glass baking dish combine squash, zucchini, cream of mushroom soup and 3/4 cup cheddar cheese.

Bake at 350°F for 20 minutes.

TOPPING:

1 sleeve Ritz crackers
4 tbsp. (1/2 stick) butter, melted
3/4 cup shredded cheddar cheese

Crumble entire sleeve of Ritz crackers on top of casserole and pour melted butter over all, spreading evenly. Sprinkle cheese. Return to oven and bake for an additional 15 to 20 minutes till bubbling and golden brown on top.

Serves 6 to 8.

Submitted by: Amie Crim