With corn, carrots, and cheese.
From a box sold in Warren, Michigan.
6 or 10 yellow squash
2 teaspoonfuls salt
1 large onion
1/4 tsp. pepper
1 cup whipping cream or 1 can mushroom soup
1/4 cup slivered almonds
1/4 cup bread crumbs
1 cup whole kernel corn
1 cup grated carrots
1 cup grated cheese
Boil squash until tender; drain well and mash. Salute onion in oleo till tender. Mix all together. Pour in casserole.
Top with bread crumbs. Bake in 350 deg. oven until brown and bubbly.