1 lb. yellow squash
1 lb. zucchini
1 med. onion, sliced
Lemon juice
1/2 can cream of celery soup
1/2 c. sour cream
1/4 tsp. curry powder - or to taste
1 c. chive and sour cream flavored croutons
1 1/2-3 tbsp. butter

Cut squash in 1/4 inch thick rounds. Sprinkle with lemon juice. Boil squash and onions about 5 minutes. Drain. Combine soup, sour cream, curry, salt and pepper. Mix into squash. Put into buttered casserole, top with croutons, dot with butter. Bake 1/2 hour at 350 degrees. 4 to 6 servings.