2 c. squash, cooked, drained and mashed
2 c. corn bread crumbs
1/2 c. grated onion
2 eggs, slightly beaten
1 can cream of chicken soup
salt, pepper and sage to taste
1/2 tsp. celery seed (optional)
3/4 stick butter, melted

Moisten the bread crumbs with water. Add the remaining ingredients. If too thick, add more water until mixture pours easily into a greased or sprayed casserole dish.

Bake at 350°F for 25 to 30 minutes or until lightly browned and set.