1/2 c. chopped onion
1/2 c. green pepper
1/2 c. celery
1/2 c. butter (melted)
5 c. crumbled cornbread
2 c. milk
1 (10 3/4 oz.) can cream of chicken soup, undiluted
3 c. chopped, cooked, yellow squash; drained
1 tsp. salt
1/4 tsp. pepper

Saute onion, pepper, and celery in butter until tender. Add to cornbread and stir well. Stir in remaining ingredients, mixing well. Pour into a greased 13 x 9 x 2 inch baking dish. Bake at 400 degrees for 50 minutes or until lightly browned. Yield 8 servings.