20-30 squash (cut, boiled and drained)
1 sm. onion, chopped and simmered
1 can cream of mushroom soup
1 (8 oz.) sour cream
16 oz. sharp Cheddar cheese, grated
1 roll Ritz crackers (crumbled)
1/2 c. milk

Cut, cook and drain squash and set to the side. Mix together cream of mushroom soup, sour cream, milk and onions.

In large casserole dish, place a layer of squash, then top with soup mixture. Continue layering with soup mixture being last layer. Top with grated cheese and crumbled Ritz crackers. Bake at 350 degrees for 30 minutes.