2 c. yellow squash, drained
2 c. crumbled corn bread
1 can cream of chicken soup
1 sm. onion, chopped
1/2 c. butter, melted
3 lg. eggs

Cook squash; drain. Cook corn bread; crumble. Preheat oven to 350 degrees. Grease a 2 quart casserole. Combine all ingredients. Mix well. Pour into casserole dish and bake for 45 minutes.