Herbed Squash Au Gratin

 

8 to 10 summer squash (about 2 lb.)

Water

1 tsp. salt

1/4 C. butter or margarine

2 C. herb-seasoned croutons

1/2 C. grated cheddar cheese

 

Cut squash into 1/4 inch thick crosswise slices.  Cover with water in slow-cooking pot.  Add salt.  Cover and cook on low for 3 to 4 hours or until tender.  Drain.  Meanwhile, melt butter in small skillet.  Stir in croutons; heat until lightly browned.  Add cheese.  Sprinkle over well-drained squash.  Makes 6 to 8 servings.