2 lbs. yellow squash, cut into 1/2" cubes
1 lg. onion, chopped
2 tbsp. butter, melted
1 (10 3/4 oz.) can cream of shrimp soup, undiluted
1 (8 oz.) can water chestnuts, drained
3/4 tsp. salt
1/4 tsp. pepper
1 c. soft bread crumbs
2 tbsp. butter, melted

Saute squash and onion in 2 tablespoons butter in a large skillet 5 minutes or until tender. Stir in soup, water chestnuts, salt and pepper; pour into a lightly greased 2 quart shallow baking dish. Combine bread crumbs and 2 tablespoons butter; mix well. Sprinkle over top of casserole. Bake at 350 degrees for 30 minutes. Yield: 6 to 8 servings.