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Ingredients
- 2 c. cooked squash
- 2 c. cornbread crumbs
- 1 onion, cooked in butter
- 3 eggs
- 1 can cream of chicken soup
Method
- Cook squash until tender.
- Drain and mash.
- Mix with cornbread crumbs.
- Stir in onion.
- Mix well.
- Add eggs.
- Mix, then add soup. Bake in greased casserole dish or favorite pan in a 325° oven for 30 to 40 minutes.