Cajun Squash Casserole

Wash squash and slice thinly, unpeeled.

Combine salt, dried green onion, and 2 T. of the butter in a saucepan and cover.

Cook over low heat for 15 to 20 minutes or until until squash is tender but not mushy. Do not add water; let this cook in its own juice plus the butter. This makes about 3 1/2 cups cooked squash.

In a heavy skillet, saute onion in 3 T. butter over medium heat until onion is clear.

Add chopped celery and bell peppers and cook until barley tender. This mixture should be a little crunchy.

Along with cooked squash, add remaining ingredients except Parmesan cheese and bread crumbs. Simmer mixture a minute or two, taste, and add more salt if needed.

Divide mixture between two buttered, 1 1/2 qt. oblong casseroles; sprinkle tops with Parmesan cheese and bread crumbs.

Bake at 350 degrees F for 20 to 30 minutes or until casserole is bubbly and bread crumbs are toasted.