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

Directions:

1. 1. 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.
2. 2. Bake in a 350-degree oven for 45 minutes.

Bon Appetit!