Boston Market Squash Casserole--CopyCat

1 medium yellow onion, chopped
3 cups each of zucchini and yellow crookneck squash, sliced
1 cup processed brick cheese, cubed small (about the size of a fingernail)
1 teaspoon salt
1 tube buttery flavor crackers, crushed
1/2 cup (1 cube) butter, melted

Cook the onion and the squash in a saucepan with 1-cup water until tender.
Drain and then set aside. In a mixing bowl, mix the crushed crackers and
the melted butter thoroughly. Reserve about one quarter of the mixture to
use as the topping. To the remaining amount of cracker mixture, add the
cooked squashes, onion, salt and, the cubed processed cheese. Mix
thoroughly. Place mixture in a 2 quart baking dish, top with remaining
cracker crumb mixture and put into a pre-heated 350* oven. Bake for 40
minutes. Serves about 6.

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