1 - 2 med. zucchini, sliced
1/4 c. water
1 tsp. salt
1 can creamed soup
1/2 c. grated cheddar cheese
1/4 c. bread crumbs
1/2 c. grated cheddar cheese

Place sliced squash in skillet with water and salt. Cook until tender crisp and drain. Combine soup with 1/2 cup of cheese. Layer zucchini and soup mixture in casserole dish. Toss together bread crumbs and rest of cheese, sprinkle over casserole. Bake at 350 degrees for 25 minutes or until nice and bubbly.