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Ingredients:
- 2 pounds yellow summer squash, sliced
- 1/4 cup butter
- 6 green onions, with green, chopped, reserve half of the green part
- 1/2 cup chopped celery
- 2 thick slices French bread, torn in small pieces
- 1/2 cup milk
- 1 to 2 teaspoons sugar
- 2 tablespoons butter, cut in small pieces
- bread crumbs
Preparation:
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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