3 (1 inch diameter) summer squash (yellow skin)
1 onion, chopped
1 can cream of chicken soup
1/2 carton sour cream (lowfat) 8 oz.
Pepperidge cornbread mix
butter

Cut summer squash into cubes. Add 1 onion. Cook squash and onion until still crisp. Drain! Add 1 can cream of chicken, 8 oz. sour cream. Stir with vegetables. In bottom of a baking dish, sprinkle 1/2 cup cornbread mix. Pour in squash and onion mix. Top with rest of cornbread mix. Top with butter and bake at 350 degrees for 10 to 15 minutes.