2 c. squash, cooked & mashed
2/3 c. onions
2/3 c. celery
2/3 c. bell pepper
1 stick butter
1 can cream of chicken soup
1/2 can water
2 eggs
Salt & pepper
1 (8") pan of cornbread made with fresh jalapeno peppers, crumbled

Cook onions, peppers, celery in butter until nearly tender. Mix well with all other ingredients. Bake at 350 degrees for 30 minutes. Top with grated Cheddar cheese while hot. Serve immediately.