SQUASH DRESSING

Ingredients

4-5 medium yellow squash, thinly sliced
1 small onion, chopped
1 stick margarine
3 eggs
1 (8.5-ounce) box cornbread mix, baked and crumbled
1 can cream of chicken soup

Preparation

Cook squash and onion in a small amount of water 10-15 minutes, until tender; drain. (Should yield 2 cups cooked squash.) In a bowl, combine hot cooked squash and margarine, stirring to melt margarine. Add eggs, blending well. Mix in cornbread and cream of chicken soup. Place in a greased 1 1/2-quart casserole dish. Bake at 350 degrees, uncovered for 40-45 minutes. Makes 6-8 servings. —Dimple Zorn, Barbour County