10 large yellow squash, sliced
1 onion, sliced
8 oz. sour cream
1/2 tsp. salt
1/4 tsp. pepper
1 1/2 c. shredded Cheddar cheese
1/2 sleeve Ritz crackers, crushed
3 tbsp. butter, melted

Cook squash and onion with enough water to cover and boil 20 minutes; drain well, pressing between paper towels. Stir together squash mixture, sour cream, salt and pepper. Spoon into lightly greased 13 x 9-inch baking dish. Top with cheese. Add crushed crackers on top. Drizzle with melted butter.

Bake at 350°F for 30 minutes.