4 or 5 yellow crookneck squash
1 med. onion
1 can mushroom soup
1/2 cube butter
1 c. milk
1 sm. cornbread mix (like Jiffy)

Bake cornbread and set aside. Cook squash until tender (do not over cook). Drain. Saute onion in butter and squash and mushroom soup and milk. Put in casserole. Top with grated cheddar cheese. Break cornbread in crumbles over the top of the squash. Bake in oven at 325 to 350 degrees for 30 minutes.