This is a classic southern dish to be enjoyed year round, not just for the holidays!
Ingredients
2 cups cooked squash, (about 4 crook neck yellow squash or 4 zucchini)
2 cups crumbled cornbread
1 can cream of chicken soup
1 small onion, chopped
1/2 cup melted butter
3 eggs, lightly beaten
Method
Spray a 2 quart baking dish with cooking spray, and set aside.
Wash the squash and cut into wheels. Steam or boil the squash. Boiling and steaming will cause the squash to absorb water which you will need to remove. The squash must be very dry.
Put the butter into a sauté pan and cook the chopped onion until it is soft, about 4 minutes. When the onions have softened, add squash and remaining ingredients. Stir to mix thoroughly.
Combine everything in a greased dish. Bake at 350 about 35-45 minutes, Baking time will depend on the depth of the baking dish.