Cheesy Squash Casserole

This recipe stems from the basics of a long time family favorite a family favorite at both Christmas and Thanksgiving dinners for as long as I can remember. I let a couple of other recipes I found online influence me a bit on this by adding the garlic and cheese, and experimenting with crushed Ritz crackers as the topping instead of the stuffing I've always had on it. 
I mean, really, can you go wrong with cheese or Ritz crackers? Not in my book.

Either way, it turns out, the results are delicious, and as in tonight's case when I found I had no stuffing in my pantry come cook time-- I now have options. I like options.
Cheesy Squash Casserole
1 lb yellow squash [ at least 3 or 4 good sized]
1 cup onion -[2 TBSP DRIED/minced onion]
1 large carrot shredded [ or 2 , if you're like me and love a good carrot]
1 tsp salt
~The Soup Mixture~
8 oz sour cream
1.5 cups shredded cheddar cheese - I use extra sharp cheddar
1/2 tsp garlic powder, and onion powder
1/4 tsp black pepper
~Topping~
1 sleeve crushed Ritz crackers cut in with 3 TB BUTTER

~Directions~
*Chop the squash and onion and shred the carrot.
*Cook all 3 in medium sized pot by just covering the squash, onion and carrot with water and salt.
*Bring to a boil and let cook until done but still firm—10 minutes.
*While these vegetables are cooking, in another bowl mix the sour cream, garlic, pepper, dash of salt, and cheese.
*Add veggies to sour cream mixture, stir well
*In greased 9X9  baking dish add veggies mixture, top with cracker goodness.
*Bake for 30 minutes uncovered, at 350 degrees until bubbly and the topping is lightly browned.

**to use broth instead of using condensed soup: save water used when boiling veggies together. Measure out 2 cups and add 1/3 cup flour to it. Whisk until all flour is completely blended in and simmer, whisking often to make sure it doesn't stick to the bottom of the pan, about 5 minutes until thickened.**