Squash Casserole - cooking recipe

Ingredients

2 lb. yellow squash, cut into 1/2-inch cubes
1 large onion, chopped
2 Tbsp. water
1 (10 3/4 oz.) can nacho cheese soup, undiluted
1 (8 oz.) carton commercial sour cream
1/2 c. round buttery cracker crumbs
paprika

Preparation

Combine first 3 ingredients in a 2-quart casserole. Cover with heavy-duty plastic wrap, vent and microwave on High 10 to 12 minutes or until tender. Drain.
Combine soup and sour cream; add to squash mixture, stirring gently to mix.
Microwave, uncovered, on Medium-high (70% power) 10 to 12 minutes or until heated thoroughly, giving dish a half turn after 6 minutes. Top with crumbs and sprinkle with paprika.
Yields 6 servings.