3 lb. yellow squash
1 tsp. salt
1 tbsp. dried onion
5 tbsp. butter, divided
3/4 c. onion, coarsely chopped
3/4 c. chopped celery
1/2 c. chopped bell pepper
1 (10 3/4 oz.) can cream of celery soup
2 tbsp. chili sauce
1 tbsp. Worcestershire sauce
1/2 tsp. Tabasco sauce
1/4 tsp. black pepper
1/4 tsp. seasoned salt
1/4 tsp. baking powder
1/2 c. grated Parmesan cheese
seasoned or buttered bread crumbs

Wash unpeeled squash. Slice thinly. Combine 1 teaspoon salt, dried green onion and 2 tablespoons butter in saucepan. Cook 15 minutes. Do not add water. Let cook in butter and its own juice.

Makes about 3 1/2 cups.

In heavy skillet, sauté onions in 3 tablespoons butter, until clear. Add celery and bell peppers. Cook until barely tender. Mixture should be crunchy. Add cooked squash and remaining ingredients, except cheese and bread crumbs. Simmer mixture 3 minutes. Pour into buttered casserole dish. Sprinkle top with bread crumbs and cheese.

Bake at 350°F for 20 to 30 minutes. Freezes well.

Yield: 8 to 10 servings.