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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