2 lbs. summer yellow crook neck squash
1 (10 1/2 oz. can) condensed cream of chicken soup
2 tablespoons butter
Dash pepper
Heat over to 400 degrees. Wash and cut squash into 1/2 inch slices. Place layer of squash in casserole. Pour 1/2 can of soup which has been stirred well over the squash. Dot with butter and pepper. Repeat procedure.
Cover and bake 1 1/4 hours.
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