BAKED SQUASH
Hazel Smith

3/4 pound yellow squash
10 scallions chopped bottom and tops
2 T butter
1/2 t salt
1 can celery soup
Ritz crackers crumbled
1 egg beaten
Parmesan Cheese

Cook squash, scallions and butter with salt until tender. Add a little water if needed. Cool squash; add beaten egg and celery soup.

Mix and add crumbled Ritz-enough to thicken mixture and Parmesan cheesePour in buttered casserole and bake at 350 until
brown.