My favorite squash casserole. I think you would like it.
I have never measured anything while making it. Always tastes great. These measurements are not exact. Just add the amount that your family would like.
6 to 8 small yellow squash
1/2 can cream of mushroom soup
1 cup sour cream
1 medium onion ( chopped)
1/4 to 1/2 cup shredded cheddar cheese
1/4 cup mashed saltines and some more for the topping
more cheese for the topping
salt and pepper
Cook the squash with the onion and salt and pepper til tender. Drain if any liquid is still in pot. Add the cheese while the squash is still hot. Add the cream of mushroom soup, the sour cream and the saltines. Mix well. Put in a casserole dish. Lightly sprinkle with saltines and cheddar cheese. Bake 325 degrees til bubbly around the edges. About 15 to 20 minutes
Enjoy
I made a casserole similar to this recently. Instead of mushroom soup and sour cream, I used scrambled eggs with a little milk, and instead of saltine crackers, I used Ritz. Lots of cheese is the key.