4 sm. summer squash
1 can cream of mushroom soup
1 sm. can Durkee fried onion rings
Handful seasoned croutons
Pepper to taste

Slice squash into 1/4 inch pieces. Boil or steam until soft; strain and put into 2 quart covered casserole dish. Mix soup, croutons and 3/4 can of onion rings with squash. Cover vegetables and cook 30 minutes at 350 degrees. Remove cover and sprinkle with remaining onion rings. Finish cooking 10 more minutes, uncovered, until onion rings are browned.