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Categories:Viewed: 50 - Published at: 3 years ago
Ingredients
- 1 c. cooked squash
- 1 stick margarine
- 1 can cream of chicken soup
- 1/2 can water
- 2 eggs
- 1 small skillet cornbread
- 1 small onion
- salt and pepper to taste
Method
- Mix eggs and onions into cornbread before cooking.
- Crumble up bread.
- Add margarine (melted), soup, water, and cooked squash (drained) to crumbled cornbread.
- Add salt and pepper to taste. Bake for 30 minutes at 400°.