2 lb. yellow summer squash, sliced (6 c.)
1/4 c. chopped onion
1 can condensed cream of celery soup
1 c. dairy sour cream
1 c. shredded carrots
2 tbsp. butter, melted
1/2 c. bread crumbs

Cook sliced washed (but unpeeled) squash and onion in boiling salted water for 5 minutes. Drain. Combine undiluted soup and sour cream. Stir in shredded carrots. Fold in drained squash and onion. Mix melted butter with bread crumbs. Put vegetable mixture in 12 x 7 1/2 x 2 inch baking dish. Sprinkle the bread crumb mixture on top. Bake at 350 degrees for 25 to 30 minutes or until heated through. Serves 6.