4-5 yellow squash
1 small onion
1 can cream of chicken soup
1 bag croutons
2 cups grated moterrey jack cheese
Peel the squash, then cut into 1/2 inch rings. Cut onion into 1/2 inch half rings. Stir in soup. Pour into 13x9 glass baking dish. Top with cheese, then croutons. Bake at 350*, covered for 25 minutes. Uncover and bake additional 10 minutes.
* You be the judge on the baking time. Some like their squash soggy ... me, not-so-much.