2 c. cooked yellow squash
1 medium onion, chopped
2 ribs celery, chopped
1/2 stick butter
1 tsp. salt
1 tsp. pepper
2 eggs, beaten
1 can cream of chicken soup

Sauté onions and celery in butter until tender. Mix all ingredients and pour into greased 9 x 13-inch casserole dish.

Bake at 350°F for about 30 minutes.