|Yellow squash||2 Cup (32 tbs), sliced|
|Onion||1 Medium, chopped|
|Water||1 Cup (16 tbs)|
|Crumbs||2 Cup (32 tbs)|
|Canned cream of chicken soup||10 3⁄4 Ounce (Undiluted)|
|Butter/Margarine||1⁄4 Cup (4 tbs), melted|
Combine squash, onion, and water in a medium saucepan, bring to a boil.
Cover, reduce heat, and simmer 10 minutes or until squash and onion are tender.
Drain well, mash.
Combine squash mixture with remaining ingredients, stirring well.
Spoon into a greased 1 1/2-quart casserole.
Bake at 350Â° for 25 minutes or until thoroughly heated.