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.