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Ingredients
- 2 c. squash, drained and mashed
- 2 c. cornbread crumbs
- 1 can Cream of Chicken soup
- 2 eggs
- 1 chopped onion
Method
- Cook onion in a skillet until tender. Stir all ingredients together; add salt and pepper, pour in casserole dish. Bake at 350° until brown on top.