Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  3               cups  uellow squash -- cubed
  1              small  onion -- diced
  2               cups  crumbled cornbread
  2        tablespoons  butter -- melted
  1                can  cream of chicken soup
  1           teaspoon  poultry seasoning
                        salt and pepper to taste

Preparation:

1. Cook squash and onion in about 1 1/2 cups water until tender. Drain, reserving 1 cup of the boiling liquid. 2. Mix together all ingredients lightly and place in a buttered casserole dish (2 qt). 3. Bake at 350F for 30 minutes or until light golden brown.

Nutritional Information:

61 Calories (kcal); 5g Total Fat; (73% calories from fat); 1g Protein; 3g Carbohydrate; 12mg Cholesterol; 204mg Sodium