6 large yellow squash, sliced
1 large white onion, chopped
1 (16 oz.) can cream-style corn
salt and pepper to taste
1 1/2 c. grated Cheddar cheese

Boil squash and onion until tender; drain. Mix with cream-style corn. Pour into 2-quart casserole. Top with cheese and bake in 350°F oven until cheese is melted and bubbly.

Serves 8.