4 squash
1 can cream of mushroom soup
1 tsp salt
1 tsp pepper
1 large onion, chopped
1 can (2.8 oz) French Fried Onion
3/4 c shredded longhorn cheese or velveeta cheese

Cook squash and chopped onion in water until tender. Drain. Add soup, salt, pepper and mix well. Pour into a buttered casserole dish. Pour in 1/2 of dried onions and stir. Cover with remaining onions and shredded cheese.

Bake uncovered at 350°F for 15 minutes.