Squash Casserole - cooking recipe

Ingredients

6 medium yellow squash, sliced
3/4 lb. Velveeta
1/3 c. evaporated milk
1 egg
2 Tbsp. butter
1 large onion
3 stalks celery
15 saltine crackers, crumbled

Preparation

Cook squash, celery and onion together in a small amount of water until tender.
Drain and add remaining ingredients (save crumbs for top).
Place in a 1 1/2-quart casserole dish; top with remaining crumbs.
Bake for 30 minutes.