2 c. boiled drained squash (yellow)
1 stick butter
2 eggs beaten
1 onion chopped
salt and pepper to taste
1 can cream of chicken soup
1 pkg. Mexican corn bread mix prepared as directed on pkg.

Cook the onion with the squash. Mix butter, eggs, onion, soup, and seasoning with cooked squash. Crumble corn bread into mixture. Put in a 9 x 13-inch pan.

Bake at 350 for 30 minutes.