1 pkg. Mexican cornbread mix
6-8 yellow squash
1 lg. onion
1 stick butter
2 chicken bouillon cubes
2 eggs
1/2 c. mushrooms
1 can cream of celery soup
1 c. grated Cheddar cheese

Boil squash with bouillon cubes and 2 cups of water until tender. Drain. Saute onions in butter. Put in 1 quart baking dish and top with cheese. Bake for 30 minutes at 350 degrees. Freezes well, also.