- 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
- 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 9x13 pan. Bake in a 350 degree oven for 45 minutes.
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