4 to 5 medium squash, thinly sliced
1 small onion, chopped
1 stick butter
3 eggs
1 (8.5 oz.) box cornbread mix, baked and crumbled
1 can cream of chicken soup

Cook squash and onions in a small amount of water 10 to 15 minutes, until tender; drain. (Should yield 2 cups cooked squash.) In a bowl, combine hot cooked squash and butter, stirring to melt butter. Add eggs, blend well. Mix in cornbread and cream of chicken soup. Place in a greased 1-1/2 quart casserole dish.

Bake at 350°F uncovered 40 to 45 minutes. Make 6 to 8 servings.