8 to 10 yellow squash, sliced
1 onion, chopped
1/2 stick butter
1 c. bread or cracker crumbs
1 c. grated Mozzarella cheese
1 can cream of celery soup

Sauté onion in butter. Boil squash in water; drain. Add onion, soup, cracker crumbs and cheese to cooked squash. Mix. Transfer to casserole dish.

Bake 30 minutes at 325°F.