2 lbs. yellow squash, cubed
1 med. onion, chopped
2 tbsp. butter
1 can cream of shrimp soup
1 c. water chestnuts, drained and sliced
Salt and pepper to taste
Bread crumbs

Saute chopped onion and cubed squash in melted butter over medium-low heat until tender. Add salt and pepper to taste. Add soup and water chestnuts. Turn into casserole, cover with bread crumbs, and bake in 350 degree oven for 30 minutes. 6-8 servings.