12 med. yellow squash
1 bunch green onions
2 tbsp. butter
1 can cream of celery soup
2 eggs
1/2 c. bread crumbs
1/4 tsp. garlic powder
Pinch of basil
1 tbsp. Worcestershire sauce
1 tsp. salt
Grated cheese
Bread or cracker crumbs

Cook squash in salted water until tender. Drain and break up, do not mash. Brown green onions in butter and stir into soup. Add eggs, bread crumbs and seasonings. Put into buttered casserole and cover with cheese. Add bread crumbs and dot with butter. Bake at 375 degrees for 45 minutes.