Summer Squash Casserole - cooking recipe

Ingredients

summer squash or zucchini
1 small onion, chopped
butter
1 can cream of mushroom soup
cheese, chunked or grated
1/2 can evaporated milk
crackers or cornflakes, crumbled

Preparation

Butter or spray a 13 x 9 x 2-inch baking dish.
Cut enough summer squash or zucchini into slices or chunks.
Fill until baking dish is heaping full.
Take squash out and put in a pan of water. Cook for 10 minutes, covered.
Drain and put squash back into casserole baking dish.
Saute small onion in butter.
Add soup and cheese.
Add evaporated milk to soup mixture.
Stir until cheese is melted.