4 summer squash
1 lg. onion
1/2 c. water
1 can cream of mushroom soup
Buttered bread crumbs
Parmesan cheese
Dash of oregano

Dice onion. Add to water in saucepan. Dice squash into 1 inch pieces and add. Cover and boil 10 minutes. Drain. Place in casserole with undiluted soup. Place buttered crumbs on top. Sprinkle with cheese and oregano. Bake at 350 degrees for 30 minutes.