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
HOW TO MAKE IT:
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.
