Josh And Emily'S Garden Fresh Squash Casserole - cooking recipe

Ingredients

6 to 8 fresh squash, sliced
2 cans cream of mushroom soup
2 to 3 c. Cheddar cheese
1 pkg. Ritz crackers

Preparation

Layer squash slices in baking dish; pour soup over squash. Sprinkle with salt and pepper; stir around covering squash. Spread cheese, then top with crumbled Ritz crackers.
Bake 1 hour at 350\u00b0.
If using frozen squash, cook down in saucepan until soft, 1/2 hour on medium heat.