How to make it

  • saute squash and onions in 1 tbsp of butter just until soft, place into a 9 inch casserole dish.
  • in a mixing bowl mix together the cream of mushroom soup, butter, 1 cup of shredded cheese and milk until blend and soup isn't lumpy.
  • crush entire package of cheese crackers, mix all but 1 cup of the crumbs into the soup mixture.
  • pour over the squash and fold to coat.
  • toss the remaining crumbs and remaining cheese together and top the casserole.
  • cover with aluminum foil and bake at 350 degrees F for 30 mins or until all the cheese is melted and the sauce is bubbly. Serve Warm, enjoy

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