2 1/2 pounds summer squash
1 large onion, chopped
4 tablespoons butter
salt and pepper to taste
Sauce:
1 (10.75 ounce) can cream of celery soup
1/2 cup liquid (from cooking squash)
1/2 cup finely chopped celery
2 tablespoons butter
salt and pepper to taste
2 tablespoons grated hard cheese
Crock Pot Directions: Slice squash and place in bottom of crock pot. Sprinkle
chopped onion over squash. Dot with butter and season with salt and pepper.
Cover and cook on low setting for 3 to 5 hours, or until squash is tender.
Drain and reserve excess liquid for sauce.
To make sauce: Sauté celery in butter, combine with soup, 1/2 cup
liquid from squash and seasonings. Pour sauce mixture over squash. Cover
and cook on high setting for 15 to 30 minutes, or until sauce is hot. To
serve, sprinkle with grated cheese.