2 to 3 cups yellow squash, bottle neck is best
1 can cream of mushroom with roasted garlic soup
2 cup shredded cheddar cheese, extra sharp
salt and pepper to taste

Slice squash into coins, remove any seeds. Power boil in water and salt until just tender. Drain well

Place squash in casserole dish, mix in soup, pepper and enough milk to thin to the consistency you like, not real runny though, top with cheddar cheese.

Bake in 350°F oven until bubbly and cheese is well melted.