2 lbs. squash
1 can mushroom soup
8 oz. American cheese, shredded
2 pieces whole wheat toast, crumbled (bread crumbs)
Salt, season to taste
Pepper, season to taste
2 tbsp. butter
1 onion (optional - add with squash in beginning)

Cut squash in 1/4 inch slices; rinse; put in small pot and cover with water. Add dash of salt; boil for 20 minutes or until squash is soft. Drain and put in casserole dish. Add remaining ingredients; flavor to taste. Mix together and bake 25 minutes at 350 degrees. Top with shredded cheese a couple of minutes before taken out of oven.