2 lb. yellow squash
1/4 c. water
1 (6 oz.) pkg. cornbread mix, bake as directed
2 c. milk
1/2 c. chopped celery
1/2 c. chopped onion
2 tbsp. butter
1 tsp. black pepper
1 (10 oz.) cream of chicken soup
2 tsp. poultry seasoning

Preheat oven to 350 degrees. Cook squash (steam or boil) until tender, drain and mash. Crumble bread into milk. Set aside. Saute onion and celery in butter, add pepper, soup, poultry seasoning and squash. Stir in cornbread. Bake 1 hour or until set.