3 c. squash
1/2 stick butter
1 c. sour cream
1 can cream of celery soup
1 large onion, chopped
1 tbsp. sugar
4 c. corn bread crumbs
salt and pepper
1 green pepper, chopped

Cook squash, onion and green pepper together; drain and add all other ingredients except bread crumbs. Put half of bread crumbs in bottom of greased casserole dish. Pour on squash mixture. Cover with remaining bread crumbs.

Bake at 350°F for 25 minutes.