Ingredients:
3 C. chopped yellow squash
3 C. crumbled cornbread
10.5 oz. cream of chicken or celery soup
1/2 C. diced celery
1/3 C. diced onion
1 stick of butter, melted
3 large eggs, beaten
1/2 tsp. poultry seasoning
1/4 tsp. pepper
pinch of salt

 

Instructions:
Cook the squash in boiling water till tender, drain well. Place the squash in a bowl and add the remaining ingredients. Once well combined pour into a lightly greased 9×13 pan. Bake in a 350 degree oven for 45 minutes.

Source : food,com

 

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