2 c. cooked, drained squash
1 med. onion, chopped
4 ribs celery, chopped
1/2 bell pepper, chopped
2 tsp. butter
1 pkg. Mexican cornbread mix
4 eggs, beaten
1 can cream of chicken soup

Saute onion, celery and bell pepper in butter. Add cornbread mix, eggs and soup and squash. Mix all together. Grease casserole dish, 1 1/2 quart size. Put mixture in casserole. Bake at 350 degrees for 45 minutes.