2 lbs. yellow summer squash, sliced (6 c.)
1/4 c. chopped onion
1 can cream of chicken soup (or cream of celery)
1 c. sour cream
1 stack Ritz crackers, crushed
1/2 c. butter, melted
1 c. grated cheddar cheese

In saucepan, cook sliced squash and chopped onion in boiling water for 5 minutes (or until done); drain. Combine soup and sour cream. Fold in drained squash and onion, butter and crackers. Sprinkle crackers on top. Bake in 350 degree oven for 25 to 30 minutes.