1 pkg. cornbread mix, baked
2 lbs. yellow squash, seasoned, cooked & drained
2 c. milk
1 stick butter
1 c. onion, diced
1 c. celery, diced
1 c. bell pepper, diced
1 can cream of chicken soup
1 c. shredded cheese
Salt & pepper

Crumble the cornbread into the milk. In a saucepan, saute the onion, celery and bell pepper with the butter. When limp, add the chicken soup, salt and butter. Put all (except cheese) into the baking dish. Top with cheese and bake about 1 hour in a 350 degree oven.