|Cooked squash||5 Cup (80 tbs)|
|Mexican cornbread mix||16 Ounce, cooked (1 Bag)|
|Cream of chicken soup||1 Can (10 oz)|
|Celery||1 Cup (16 tbs), finley chopped|
|Onion||1 Large, chopped|
Crumble combread into cooked squash.
Add soup, egg, softened butter and vegetables.
Add salt and pepper.
Pour into a slightly greased oblong baking pan.
Bake 30-35 min in a preheated oven of 400° until brown.