1 lb. yellow squash, sliced
1 can cream of mushroom soup
1 can cream of chicken soup
1 onion, sliced
1 packet crackers, crumbled
3 c. grated cheese
1/2 tsp. salt
1/2 tsp. Lawry's seasoned salt
1/2 tsp. pepper

Boil squash with onions, salt, seasoned salt and pepper until done. Drain squash. Use glass casserole dish and place layer of squash in bottom of dish. Put layer of cream of chicken soup over squash layer.

Next layer grated cheese, then layer crumbled crackers. Place remaining squash over crackers. Add can of cream of mushroom soup and layer with cheese and crackers. Bake at 350 degrees for 20 minutes. Serves 6 people.