Squash Casserole

Boil squash in lightly salted water until tender. Drain. Melt butter in large saucepan; add all but half of the chopped green onion tops and the chopped celery. Sauté until tender. Soak bread in milk, gently squeeze out excess milk. Add bread, squash, sugar, and remaining onion tops. Blend well.

Pour into a 7 x 11-inch baking dish. Dot top with butter. Sprinkle with bread crumbs. Bake in preheated 350° oven for 20 to 25 minutes, or until crumbs are brown.
Serves 6.

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