Squash Casserole

Yields1 Serving
Cook Time25 mins

 1 medium onion
 8 medium squash
 coarsely broken waverly crackers
 12 1/4 inch pieces of butter
 salt & black pepper
 hot pepper
 2 ½ cans of cream of mushroom soup
  cup half & half
 sharp cheese
 3 slices of bacon, cut into smaller pieces


Slice one medium onion and about 8 medium squash. Cook in water until tender and drain. Sprinkle layer of coarsely broken waverly crackers into bottom of baking dish. Add six 1⁄4 inch pieces of butter, then cover with squash and onion mixture. Add salt, black pepper, and hot pepper. Mix 2 1⁄2 cans of cream of mushroom soup and 2⁄3 cups of half & half. Pour mixture over squash. Cut sharp cheese in 1⁄2 inch strips and place plentifully over soup. Cover with thick layer of crackers crumbs, a few pieces of cheese, six pieces of butter and three slices of bacon cut up into small pieces. Bake at 350 degrees for 25 minutes.
**can use pepper cheese with sharp cheddar cheese and leave of half & half. Use seasoned salt and no pepper, 2 cans of mushroom soup and 2 slices of bacon**