4 med. yellow squash
1 med. onion
1 can cream of celery soup
2 slices bread
Salt
Pepper
Cinnamon

Sli ce squash about 1/4 inch thick. Slice onion thinly; break into rings. Boil squash in slightly salted water only until tender. Drain as well as possible. Break bread into coarse crumbs and toast under broiler. Set aside.

Layer 1/2 drained squash and 1/2 onion rings. Sprinkle lightly with salt, pepper and very lightly with cinnamon. Spread 1/2 of soup over all and top with half of bread crumbs, using the brownest ones first. Repeat with remaining ingredients and bake at 350 degrees for about 30 minutes or until bubbly and slightly brown. (May be microwaved for 12-15 minutes, full power.)