1 lb. each summer and zucchini squash
1 med. onion, chopped fine
3/4 c. melted butter
1 can cream of celery soup
1 c. sour cream
Pepper to taste
1 box garlic and onion croutons

Cube and parboil squash - drain. Line buttered casserole dish with half of the croutons. Mix all of the ingredients and carefully pour over croutons. Spread evenly. Sprinkle the rest of the croutons on top and bake at 350 degrees for 25-35 minutes.