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3 very large yellow squashes, or 5-6 medium squashes (I use homegrown)
1 large Vidalia onion
Butter or oil (to brown said onion)
Salt & pepper to taste
2 eggs
1 can cream of mushroom soup
1 can French-fried onions
2 cups crumbled potato chips
2 cups shredded cheese (optional)
1 teaspoon minced garlic (optional)
1-2 chopped hot peppers (optional)

Slice squash thin and boil until very tender. Drain, then mash until pieces are no longer distinct.

Peel and cut onion into frying pieces and brown in butter or oil until translucent. Salt and pepper to taste. If using hot peppers, mince fine and saute with the onion; keep the seeds for more heat. If using minced garlic, add when onions have 1-2 minutes left.

In large bowl combine squash, onions (et al), 2 eggs, cream of mushroom soup, and stir vigorously. Transfer to greased casserole dish/baking pan/etc. Top with french-fried onions and crumbled potato chips. If using cheese, you may mix in with squash in bowl, or wait until mixture is in dish and layer on top before adding the other toppings.

Bake in 350F oven for 25 minutes. Let cool.

There are about as many variations on this as there are people willing to make it. Zucchini works well with yellow squash. Whole mushrooms are also good, as are bell peppers. Additional good spices are red pepper flakes, dill, tarragon, basil and caraway. Some folks use bread crumbs instead of french-fried onions.