Cheesy Squash and Zucchini Casserole

Preheat oven to 325 degrees F (165 degrees C).

Fill a large pot with water and bring to a rolling boil. Add yellow squash zucchini and onion; bring back to a boil and cook vegetables until tender about 15 minutes. Drain and transfer vegetables to a large bowl.

Mix Cheddar cheese baking mix butter eggs sugar and salt with the cooked vegetables using a large spoon; stir until butter has melted and baking mix has dissolved. Fold crushed crackers into the mixture until the liquid has been absorbed. Pour mixture into a 1 1/2-quart casserole dish; top with bread crumbs.

Bake in the preheated oven until topping is lightly browned and cheese is melted 30 minutes.