1 pkg. Mexican cornbread mix
1 sm. can cream corn or Mexi corn
1 c. shredded cheese
8 med. squash, cut in 1/2 inch pieces
Salt
1 can golden cream of mushroom soup
1 chicken bouillon cube
1 stick butter
1 lg. onion

Make cornbread as directed. Add cream corn; add cheese. Cook squash with salt; add to above mixture, after draining well. Add crumbled cornbread. Blend all well in large bowl. Add cream of mushroom soup. Melt bouillon cube in small amount of hot water, enough to melt only. Add to above mixture. Saute onion in butter and add to above. Mix in additional shredded cheese, if desired. Bake at 350 degrees for 45 minutes. May be frozen before cooking.