4 lbs yellow summer squash, sliced 1 small onion, chopped 1/4 c butter, cubed 1/4 lbs cubed, processed cheese

1. Place the squash and onion into a pot and pour in enough water just to cover. Bring to a boil, cover the pot, and simmer the vegetables until tender, about 10 min. Do not stir. Drain the squash and onion in a colander set in the sink. 2. Gently layer the cooked squash and onions, cubes of butter, and cheese food cube in a slow cooker. Set the cooker on low, and cook until the squash are very tender and the butter, cheese have formed creamy sauce (about 1 hour). Do not stir.