6 c. sliced yellow squash
1 c. diced celery
1/2 c. chopped onion
1 (10 1/2 oz.) can cream of chicken soup
3/4 c. half & half
4 oz. butter crackers, crushed
1/2 stick butter
Pepper to taste

Simmer squash, celery, and onion in salted water until tender. Drain. Add half and half to soup and pour over squash mixture while still warm. Toss lightly. Melt half the butter in casserole; cover with a layer of crumbs, then a layer of squash mixture. Repeat crumbs and squash layers, ending with crumbs on top. Dot with other half of butter. Bake in 375 degree oven for half an hour. Serves 8.