3 c. diced yellow squash
1 large green pepper, chopped
2 jalapeno peppers, chopped
1 onion, chopped
1 can cream of mushroom soup
2 c. cheddar cheese, grated
1 c. cracker crumbs
2 tbsp. melted butter

Sauté squash, green pepper and onion in oil until tender, but do not brown. Add jalapeno peppers and place in buttered 3-quart dish. Spread soup over top and sprinkle with cheddar cheese. Combine cracker crumbs and butter. Spread over cheese.

Bake at 350°F for 45 minutes.