4 or 5 yellow squash
1 small onion
3 stalks celery
1 (10 oz.) can cream of chicken soup
1 (10 oz.) can cream of mushroom soup
1 cup grated cheese, divided
1 sleeve saltine crackers, crushed
2 tbsp. butter
salt and pepper, to taste

Cut squash into pieces and chop onion and celery. Boil in pan until squash is tender.

Drain and add both cans of soup, 1/2 of grated cheese and crushed buttered saltine crackers. Season to taste.

Mix well, pour into casserole dish prepared with non-stick cooking spray (Pam). Top with remaining cheese.

Bake at 350°F for about 45 minutes or until bubbly.

Note: To make for a larger casserole just add more squash.

Submitted by: Julie Scott