6–8 small summer squash
1 can cream of mushroom or chicken soup
4–5 slices swiss cheese
1 c. crushed potato chips
¼ c. Parmesan cheese

Grease 2 qt casserole dish with margarine or butter. Put ½ can of soup on bottom of casserole dish. Slice the squash quite thin and layer them on top of the soup. Next, layer swiss cheese over the top of the squash. Add the remainder of soup. Sprinkle parmesan cheese and crushed potato chips on top to cover the casserole. Cover with tin foil. Bake at 350 degrees for 30 minutes. Serves 6.