5-6 summer squash, thinly sliced(Optional to add sliced zucchini too), 1 medium onion thinly sliced, 1 egg lightly beaten, 1 can cream of chicken soup, 1 sleeve ritz crackers, 1 cup shredded sharp Cheddar cheese, 1 tsp garlic powder, S&P to taste

In a double boiler fill with water to just below the bottom of the steamer. Bring water to a boil.

 Add squash and onion, cover, and steam until both are tender - 10 to 15 minutes

Whisk egg, cream of chicken soup in the prepared casserole dish; add squash and onions, seasonings,  and half the Cheddar cheese.

 Stir with a fork. Cover the squash mixture with remaining Cheddar cheese and ritz crackers

Bake in 350° preheated oven until cheese is melted and crackers are lightly toasted, approximately 30 minutes, ovens may vary.

Enjoy!