2 c. sliced yellow squash
1 med. onion, sliced
1/2 stick butter
3/4 c. water
2 c. toasted bread crumbs
1 can cream of mushroom soup
1/4 c. water

Cook first 4 ingredients in saucepan until vegetables are tender (about 10 minutes). Alternate layers of squash and bread crumbs in baking dish, finishing with bread crumbs. Combine soup with 1/4 c. water and pour over bread crumbs.

Bake in 350 oven for about 20 to 2 minutes.