Too much zucchini!

My mom's garden is producing a good crop of squash. I've picked enough zucchini and patty pan squash to make casseroles several times.

I don't have a real recipe. I just sort of throw everything together:

Two cups of assorted squash, thinly sliced
1 green bell pepper, sliced
1 medium onion, sliced thin
1 can of cream of mushroom soup
1 cup shredded cheese (Swiss or a mild cheddar)
1 cup breadcrumbs or crushed crackers (I use Panko breadcrumbs)

Salt and pepper to taste

Stir first four ingredients together in a baking dish. Bake at 350 for about 30 minutes, or until squash is tender. Sprinkle top with cheese, then add breadcrumbs. Bake until crumbs are nicely browned.