1 bag frozen broccoli, chopped
1 med. onion, chopped
1-2 lg. squash, sliced
1 can cream of mushroom soup
2 c. (8 oz.) cheddar cheese, shredded
1 c. mayonnaise
Milk
2 tbsp. cream cheese

Cook broccoli and squash until tender. Drain well and arrange in buttered 3-quart casserole dish. Sprinkle with onion.

Combine soup, cheeses and mayonnaise in medium saucepan. Cook over low heat, stirring until cheeses melt. Add milk, a little at a time, until you get a smooth, creamy textured sauce! Pour over broccoli and sprinkle with Townhouse cracker crumbs. Bake at 350 degrees for 20 minutes or until brown and bubbly.