1 to 1 1/2 lb. yellow squash (4 to 6 med.) sliced 1/4 inch thick
1 med. onion, coarsely chopped
1/2 c. V-8 or tomato juice
1/2 lb. sliced Swiss cheese

Place squash, onion and juice in pan large enough to hold everything. On medium heat, cook until squash and onions are crisp-tender. In 8 x 8 or 9 x 9 inch baking dish, layer 1/2 of squash with 1/2 of cheese and repeat layer. Bake at 350 degrees until heated through and cheese on top is brown.