• Prep: Preheat oven to 350℉. Using cooking spray or butter, grease a 10 x 10 casserole dish and set aside. Take a medium-to-large saucepan and fill it half full with water, then add 1 teaspoon of kosher salt and set aside. For the casserole topping grab 1 sleeve of Ritz crackers (or your favorite cracker) place them in a resealable bag and give a rough crush. Melt ½ stick of butter in the microwave and let cool, then mix it into the crushed crackers, seal the bag, and massage butter into crackers. Set aside.
• Cook Squash: Slice the squash into approximately 1/4-inch-thick slices; precision isn't necessary. Take one small sweet onion and chop it roughly. Place the squash and chopped onion in a medium saucepan filled with salted water, adding more water if needed to cover the vegetables. Bring the water to a boil and cook for 12 minutes over medium heat. Start the timer when the water begins to boil. Use a kitchen timer to keep track. Be careful not to overcook the squash. After 12 minutes, quickly drain the mixture into a colander, then return the squash and onions to the saucepan. You can mix everything in the same pot.
• Combine Ingredients: In the same saucepan, add cream of chicken soup, 1 cup sour cream, 2 cups shredded cheddar cheese, and 1 package of Stove Top stuffing mix. Take a sturdy spatula and mix these ingredients well. Add drained cooked squash and onions, stirring just until coated and combined.
• Bake: Spoon squash mixture into the prepared casserole dish. Take crushed crackers and sprinkle evenly over the top of the casserole. Place in the preheated oven and bake for 30-40 minutes; check at 30 minutes. The top should be a light golden brown and bubbly on the sides. Note: I use a 10x10 baking dish; you can use a 9X13 casserole dish as well. Remember, adjust baking time accordingly. A deeper dish will need to cook a little longer than a shallow dish will.

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