1 lb. yellow squash
1 lb. carrots
1 stick butter
4 eggs (may use Eggbeaters)
1 tbsp. flour
1 tbsp. oil
Grated onion to taste
1/2 tsp. celery salt or celery seed
1/4 tsp. salt

Cook squash and carrots separately until tender. Drain. Beat eggs and add to all other ingredients, then add squash and carrots. Pour into greased baking dish. Cook 30 to 40 minutes at 350 degrees. Serve hot.