Summer Squash Casserole - cooking recipe

Ingredients

2 lb. yellow squash, sliced (6 c.)
1/2 c. chopped onion
1 can condensed cream of chicken soup
1 c. shredded carrots
1/2 c. butter or margarine, melted
1 can dairy sour cream
10 Ritz crackers

Preparation

In a saucepan, cook sliced squash and chopped onion in boiling, salted water for 5 minutes; drain.
Combine soup and sour cream. Stir in shredded carrots.
Fold in drained squash and onion. Sprinkle crackers on top.
Dot with melted butter or margarine. Bake at 350\u00b0 for 30 to 40 minutes.