6 med. summer squash
2 eggs
1/2 c. green onions, chopped
1/3 c. celery, chopped
3 tbsp. butter
1 c. peeled crawfish
1/2 c. milk
1 c. bread crumbs, approx.
Salt & pepper to taste

Boil squash in unsalted water until tender. Drain and mash well. Add eggs and mix well. Saute onions and celery in butter until soft. Add milk, crawfish and bread crumbs and mix well. Season with salt and pepper. Put in casserole dish and sprinkle with additional bread crumbs. Bake at 350 degrees until brown. Serves 6.