6 med. yellow summer squash, sliced
1 med. onion, sliced
1 can diced Ro-tel tomatoes
2 c. corn bread crumbs
2 c. water
1/2 tsp. salt
1/2 tsp. pepper
1 tbsp. butter
1 c. cheddar cheese, grated

Cook in medium-size saucepan on medium heat squash, onion, salt, pepper, butter and water until vegetables are tender; drain. Add Ro-tel and corn bread crumbs. Pour mixture into a quart casserole dish. Top with cheese. Bake in a 350 degree oven for 20 minutes or until hot and bubbly. Serve at once.