2 lb. yellow squash, cubed
1 med. onion, chopped
2 tbsp. butter
1 can cream of shrimp soup
1 c. water chestnuts, drained & sliced
Salt & pepper to taste
1/2 c. cracker crumbs or crushed potato chips

Saute chopped onion and cubed squash in melted butter over medium to low heat until tender. Add salt and pepper. Add soup and water chestnuts. Turn into buttered casserole dish and cover with crumbs or chips. Bake at 350 degrees about 30 minutes.