2 lbs. chopped or sliced yellow squash
2 sm. chopped onions
1 can condensed cream of chicken soup
1 c. sour cream
1 c. drained sliced water chestnuts
1 stick butter
Salt to taste
2 c. grated Cheddar cheese
4 or 5 c. croutons

Cook squash and onions until tender. Mix soup, sour cream and water chestnuts with drained squash and onions. Melt butter and add to mixture. Salt to taste. Line a large baking dish with half of croutons. Cover with grated cheese and squash mixture. Top with rest of croutons. Bake at 350 degrees for 20 to 25 minutes. Freezes well. Serves 6 to 8.