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Ingredients
- 6 x Summer squash
- 1 Tbsp. Veg. oil
- 3/4 c. Cracker crumbs, Ritz
- 3/4 c. Cheddar cheese, mild, shredded
- 1 can Cream of mushroom soup
- 1 x Onion, minced
Directions
- Cut squash into 1/4"-thick slices. Saute/fry squash and onion in veg. oil till onion is caramelized and most of the liquid is gone. Layer squash-onion mix, cracker crumbs, and cheese in baking dish. Pour soup over top and cover with foil. Bake at 350 for 15 min. Remove foil and bake for another 15 min.
- Harriet Finger
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