1 pound ground sausage (I use Jimmy  Dean regular.) 
1 can cream of mushroom soup 
5 yellow squash, sliced 
1 large white onion, diced
Salt 
Pepper
2 tablespoons butter 
Lawry’s Seasoned Salt
Onion powder
2 cups shredded cheddar cheese 

Heat oven to 350 F. Cook sausage in a large skillet over medium-high heat until browned, about 10 minutes. Drain and discard grease. In a large bowl, combine sausage with cream of mushroom soup. Set aside. In a medium pan on medium heat, pour in water to cover bottom of the pan. Add squash and onions. Season with salt, pepper, butter, seasoned salt and onion powder. Cover and cook until vegetables are tender. Drain off remaining liquid. In an 8-inch-by-8-inch baking dish, pour in sausage and soup mixture. Top with squash and onions. Cover with cheese. Bake 20 minutes, or until cheese melts and begins to crust.