1/2 c. oil
1 c. chopped celery
12 to 15 yellow squash, sliced or 18 oz. frozen
Dash of nutmeg
2 c. corn bread crumbs
1/2 c. grated cheese
1 chopped bell pepper
1/2 tsp. garlic salt
1/2 tsp. salt
1 bay leaf
1 chopped onion
2 beaten eggs

Combine oil, celery, bell pepper, squash, onion and seasonings. Cook over low heat until vegetables are tender. Remove bay leaf; add corn bread, crumbs and eggs. Bake in 350 degree oven for 20 minutes; sprinkle cheese on top. Return to oven for 10 additional minutes.

Mexican corn bread crumbs makes it even better.