Zucchini Squash Casserole *


                 2 1/2  cups          zucchini -- diced
                 1      cup           celery -- cut into pieces
                 1      cup           onion -- diced
                 1 1/2  cups          water
                 3                    chicken bouillon cube
                 2/3    cup           butter or margarine -- melted
                 2      cups          cracker crumbs
                 2                    egg -- beaten
                 1      cup           Velveeta cheese
                 1/2  teaspoon      salt -- or to taste
                 1/4  teaspoon      pepper -- or to taste

  Cook the zucchini, celery and onion in the water with the bouillon cubes 
  until tender but not soft (about 5 minutes).  Mix together the melted 
  butter, cracker crumbs, eggs, Velveeta salt and pepper.  Combine with the 
  zucchini mixture and put into a baking dish.  Bake at 325 F. for 1 hour.