2 lb. zucchini squash
1/2 lb. seasoned bulk pork sausage
1/4 c. chopped onion
1 can (11 oz.) Cheddar cheese soup
1/2 c. grated Cheddar cheese
1/4 c. milk
1/2 c. seasoned stuffing crumbs
1 tbsp. melted butter

Scrub and trim ends from squash. Do not peel. Place in boiling salted water. Cook until just tender, approximately 10 minutes. Drain well. Chop into 1/2 inch pieces.

While squash is cooking, cook sausage in medium skillet until browned. Stir with fork to break into pieces. Drain off fat, add onion. Cook and stir for 4 or 5 minutes or until onion is soft. Remove from heat. Add squash and mix.

In small bowl, blend soup, Cheddar cheese and milk. Pour over squash mixture. Mix gently, but well. Pour into lightly greased 1 1/2 quart shallow casserole.

Combine crumbs and butter. Sprinkle over squash. Bake in 350 degree F. oven for 30-35 minutes or until bubbly. Serve hot.

Makes 6 servings.