Yield: 4 servings
|2 cups||Yellow squash; sliced|
|1 medium||Onion; chopped|
|2 cups||Cornbread crumbs|
|1 each||(10-3/4 oz) can cream of chicken soup; undiluted|
|¼ cup||Butter or margarine; melted|
Combine squash, onion, and water in a medium saucepan; bring to a boil. Cover, reduce heat, and simmer 10 minutes or until squash and onion are tender. Drain well; mash.
Combine squash mixture with remaining ingredients; stirring well.
Spoon into a greased 1-½ quart casserole. Bake at 350F for 25 minutes or until thoroughly heated. Yield: 4 to 6 servings.
Doris F. Ward of Mississippi, in November, 1986"Southern Living" Typos by Jeff Pruett.
Submitted By JEFF PRUETT On 11-04-95