A squash casserole for the semi-vegetarian
Wash the squash, and cut the ends off.
Slice the squash as thin or thick as you prefer.
Slice the onions into big chunks.
Stir in the evaporated milk and Cream of Chicken soup.
Add crushed crackers.
Stir all ingredients together, and bake for 45 minutes at 350 degrees.
Take casserole out of the oven, add the grated cheese on top, and bake for five more minutes.