Cajun Squash

• 3 lb. yellow squash
• 1 tsp. salt
• 1 Tbsp. dried onion
• 5 Tbsp. butter or margarine, divided
• 3/4 c. onion, coarsely chopped
• 3/4 c. chopped celery
• 1/2 c. chopped bell pepper
• 1 (10 3/4 oz.) can cream of celery soup
• 2 Tbsp. chili sauce
• 1 Tbsp. Worcestershire sauce
• 1/2 tsp. Tabasco sauce
• 1/4 tsp. black pepper
• 1/4 tsp. seasoned salt
• 1/4 tsp. baking powder
• 1/2 c. grated Parmesan cheese
• seasoned or buttered bread crumbs

1. Wash unpeeled squash.
2. Slice thinly.
3. Combine 1 teaspoon salt, dried green onion and 2 tablespoons butter in saucepan.
4. Cook 15 minutes.
5. Do not add water. Let cook in butter and its own juice. Makes about 3 1/2 cups.

yellow squash, salt, onion, butter, onion, celery, bell pepper, cream of celery soup, chili sauce, worcestershire sauce, tabasco sauce, black pepper, salt, baking powder, parmesan cheese, bread crumbs

Taken from www.cookbooks.com/Recipe-Details.aspx?id=11251 (may not work)