INGREDIENTS

1. 5tablespoonsbutter, divided
2. 1/2cupfresh breadcrumbs
3. 4mediumsummer squash, cut in 1/4-inch slices
4. 1mediumonion, quartered and cut in 1/4-inch slices
5. 6ouncescream cheese, softened
6. 1 (10 1/2 ounce)cancream of celery soup
7. 1egg, beaten
8. 4ounces gratedcheddar cheese
9. salt & freshly ground black pepper, to taste

DIRECTIONS

1. Melt 2 tablespoons butter in a skillet over medium heat.
2. Add the bread crumbs and cook, stirring constantly, until crumbs turn golden brown. Remove from heat and set aside.
3. Melt remaining butter in a large covered saucepan over medium-high heat.
4. Add squash and onion to pan and sauté for a couple of minutes.
5. Season with salt and freshly ground black pepper.
6. Reduce heat to medium and cover pan. Cook until onions are translucent.
7. In a separate saucepan, combine cream cheese and cream of celery soup.
8. Cook over medium-low heat until cream cheese is melted and can be stirred into soup. Remove from heat.
9. Add egg and mix well.
10. Stir in grated cheddar cheese.
11. Fold sauce into squash and pour into a buttered casserole dish.
12. Sprinkle top of casserole with reserved bread crumbs.
13. Bake at 350°F 35-45 minutes or until bubbly and brown on top.