6 squash
1 can cream of chicken soup
2 c. corn flake crumbs
1 stick butter
1 med. onion
6 slices American cheese
8 crackers (2) together

Boil squash until tender, drain and chop into small pieces. Add salt and pepper. Chop onions, crackers, and corn flakes. Melt butter and add to corn flake crumbs. Add a layer of squash, a layer of crackers, a layer of onions, a layer of soup, a layer of cheese. Repeat. Top with butter and corn flake mixture. Cook for 30 minutes at 375 degrees or until top is browned and cheese is melted through.