6–9 Small summer squash
1 can cream of mushroom or chicken soup
4–5 slices Swiss cheese
1 cup crushed potato chips
¼ cup Parmesan cheese

Grease 2 qt. casserole dish with butter or marg. And ½ can of soup on bottom. Slice squash thin and layer them on top of soup. Next layer Swiss cheese. Next rest of soup. Sprinkle Parmesan cheese and potato chips on top. Cover with tin foil or lid. Bake 350 for 30 min.