6 c. sliced summer squash
1 can cream of mushroom soup
1 c. sour cream
1 sm. onion, chopped
8 oz. sharp Cheddar cheese, grated
2 c. round buttery cracker crumbs

Boil squash in salted water until crisp-tender. Drain well. Put squash in a 2 quart greased casserole. Sprinkle chopped onion over squash. Stir mushroom soup and sour cream together, spoon over squash. Top with cheese, then cracker crumbs. Bake at 375 degrees for 30 minutes or until bubbly. Serves 8.