2 pt. squash
1/4 stick butter
1 can cream of mushroom soup
1 c. grated cheese
Heel of bread
Salt and pepper
10 Ritz crackers

Cook squash on top of stove until tender and juice has cooked out. Pour into casserole dish. Add soup, salt, pepper, butter and cheese. Take the heel of bread and make into small crumbs. Stir. Crumble Ritz crackers with rolling pin. Sprinkle on top. Bake at 325 degrees until cracker crumbs are brown.