Squash Casserole

All the squash casserole recipes that I looked up seemed to be missing something.  So I combined elements from several recipes to make this squash casserole using squash from my garden.  

Squash Casserole

4 small yellow squash, sliced

1 small onion, chopped

2 Tbsp. butter + 1 stick butter

1 cup of water

1 can cream of chicken soup

milk (use empty soup can and fill with milk) 

8 oz. sour cream 

8 oz. Mexican cheese

salt, to taste

pepper, to taste

1/4 tsp. garlic powder

1/2 tsp. dry powdered mustard

2 sleeves of Ritz crackers, crushed

Melt 2 Tbsp. butter in pan over medium heat.  Add water, squash, and onion.  Cook until vegetables are tender.  In another sauce pan, combine soup, milk, sour cream, salt, pepper, garlic powder, and dry mustard.  Cook until heated through.  Mix together squash, soup mixture, and cheese.  Pour into greased casserole dish.  Melt stick of butter and stir in crushed crackers until well mixed.  Sprinkle crushed crackers on top of casserole.  Bake in 350 degree oven until top is golden brown and casserole is bubbly.