6 large squash, chopped
1/2 stick butter
1 chopped onion
1 can cream of mushroom soup
1 can French's onion
12 oz. bag grated Cheddar cheese
salt and pepper to taste

Cook chopped squash, adding onions, butter, salt and pepper. When squash is tender, drain thoroughly. Add the can of cream of mushroom soup and 1/2 of the grated Cheddar cheese. Pour mixture into a 9 x 12-inch baking pan or a casserole dish. Spread remainder of grated cheese across the mixture. Sprinkle can of French's onion on top.

Bake at 350°F for about 25 minutes.