Long dish, 1/2 box macaroni, cook. Fry onions in butter. Cook summer squash and drain. Put squash on top of macaroni.

Crumb Mixture: 1 package saltines; mix crackers with melted butter. Put on top of the rest of ingredients. Fresh or canned mushrooms (1 small can) (cook or steam slowly); 2 cans mushroom soup. Small package Velveeta cheese (small block), cut into small pieces. Add to mushroom soup. 3/4 or 1 cup milk; cook slowly until cheese melts. Bake at 350 degrees for 10-15 minutes until bubbly or 5 minutes longer. Butter dish first, add ingredients (3 small squashes).