Summer Squash Casserole - cooking recipe

Ingredients

2 lb. summer squash, cooked and drained
1 (16 oz.) container sour cream
1 can cream of chicken soup
2 finely grated carrots
1 to 2 Vidalia onions, chopped
2 c. Ritz cracker crumbs
1/2 to 1 c. sharp Cheddar cheese, grated

Preparation

Heavily butter one casserole dish.
Dust sides and bottom of dish with cracker crumbs.
Then line bottom of dish with about 1/4-inch cracker crumbs.
Save remaining cracker crumbs to cover top of casserole.