4 to 5 lbs. yellow squash, sliced
2 med. onions, sliced
2 cans cream of mushroom soup
1 box Pepperidge Farm croutons
Salt and pepper to taste
1/2 stick butter

Stew squash and onions in small amount of water until tender. In a square baking dish, layer onions and squash, sprinkle 1/2 of butter and 1 can soup. Spread 3/4 box croutons on top, then another layer of squash and onions, butter, and soup.

Bake in 350 degree oven until well mixed and soup is bubbling (DO NOT STIR) approximately 30 to 40 minutes. Put remaining croutons on top as garnish. NOTE: You may season this dish with oregano if you like the taste.