6 med. squash
1/2 c. chopped onions
1 c. saltine crackers, crushed
1 (10 oz.) can cream of mushroom soup
1 1/2 c. buttered bread crumbs
2 lg. eggs
1/4 c. celery

Cook squash until tender. Season with butter, salt and pepper. Drain thoroughly. Add all ingredients except bread crumbs. Mix and pour into greased casserole. Spread buttered crumbs on top and bake about 25 minutes at 300 degrees or until bubbly and brown on top.