Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2      pounds        yellow squash cut into 1/2"-cubes
   1      large         onion -- chopped
   2      tablespoons   butter -- melted
   1      10 3/4 ounce  cream of shrimp soup -- undiluted
   1      8 ounces can  water chestnuts -- drained
     3/4  teaspoon      salt
     1/4  teaspoon      pepper
   1      cup           soft bread crumbs
   2      tablespoons   butter -- melted

Preparation:

Saute squash and onion in 2 tbls. butter in a large skillet 5 minutes or until tender. Stir in soup, water chestnuts, salt, and pepper; pour mixture into a lightly greased 2-qt. shallow baking dish. Combine breadcrumbs and 2 tbls. butter; mix well. Sprinkle over top of casserole; bake at 350 F for 30 minutes.