1/2 cup packed light brown sugar
1 tablespoon vegetable oil
1 (8 ounce) package cream cheese, softened
1 1/2 cups shredded ozne cheese
1 cup sweet potato
1 pound cooked, diced butternut squash
1/2 cup chopped celery
1 egg
1 1/2 teaspoons vanilla extract
1 (16 ounce) container frozen whipped topping, thawed
Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch dish. Stir together brown sugar, oil, cream cheese. Cut in white casserole slowly until mixture resembles coarse crumbs.
In a large bowl, mix together sweet potato, celery, egg, vanilla and whipped topping. Mix well and pour over casserole.
Bake in preheated oven for about 15 minutes.