Cut up 2 zucchini and 2 yellow squash into a pot with 3/4 inch of water in the bottom. Add a dash of salt and pepper. Add a sliced half onion. Cover with a lid and cook on medium low heat for approximately 30 minutes or until a fork can easily penetrate the flesh of the cooked squash.

After the above is cooked, drain off excess water and add two cups of croutons and 1/4 pound of sharp cheese while the mixture in the pot is still hot. Mix well.

Place mixture into aluminum rectangular cooking dish to freeze for later use, or place in a CASSEROLE baking dish for final cooking. Cover dish and place in the oven at 450 degrees and cool for 1 hour.