1/2 can Cheddar cheese soup
1/2 tbsp. butter
1 can zucchini squash
1/2 tsp. garlic salt
1/2 tsp. onion salt
1 c. Ritz cracker crumbs

Melt soup and butter in saucepan; stir in squash, garlic salt and onion salt. Pour into greased casserole. Sprinkle with cracker crumbs. Bake at 350 degrees until crumbs are golden brown.