2 lbs. yellow squash, cubed
1 med. onion
2 tbsp. butter
1 (10 1/2 oz.) can cream of shrimp soup
1 c. water chestnuts, drained & sliced
Bread crumbs
Salt & pepper to taste

Saute chopped onions and squash in melted butter over medium heat until tender. Add salt and pepper. Add soup and water chestnuts. Turn into casserole or baking dish; cover with bread crumbs. Bake at 350 degrees for about 30 minutes.