12 sm. yellow squash, cut in cubes
1 bunch of green onions, chopped
2 tbsp. butter
1 can cream of celery soup
2 whole eggs
1/3 c. bread crumbs
1 tbsp. Worcestershire sauce
Salt and pepper to taste
1/2 c. grated Romano cheese

Preboil squash in water just until tender. Drain and set aside. Saute green onions in butter. When tender, remove from heat and stir in celery soup. Add the eggs, bread crumbs, and seasonings. Combine with the drained squash. Place in a buttered 2 quart casserole and cover with the Romano cheese. Bake for 15 minutes in a 350 degree oven until bubbly.

Serves 8.