2 med. yellow squash (Summer)
4 med. zucchini squash (about 1 lb.)
1 lg. onion, sliced
1 tsp. dill weed
1/2 tsp. garlic salt
1/4 c. butter
1 (10 3/4 oz.) can condensed cream of celery soup
1 c. chopped fresh tomatoes

Slice unpeeled squash in 1/2 inch pieces. In large skillet, cook squash and onions with dill and garlic salt in butter until tender, about 20 minutes. Stir in soup and tomatoes. Heat, stirring occasionally. Makes 6 to 8 servings.