6 to 7 lg. yellow summer squash
1/2 c. chopped onion
1 (6 oz.) pkg. Mexican cornbread
1 can cream of chicken soup (10 oz.)
1/2 c. milk
Grated cheese

Slice squash, cover with water, and cook until tender, pour off water, add onions, while the squash is cooking bake cornbread. Pour squash in 9 x 13 casserole. Crumble cornbread over squash. Add milk to the can of chicken soup and pour over squash and cornbread. Top with grated cheese. Bake at 350 degrees for 30 minutes.