2 c. sliced yellow squash
1 chopped med. onion
1 c. water
2 c. cornbread crumbs
1 (10 3/4 oz.) can cream of chicken soup
1/4 c. butter
1/4 tsp. pepper
Sage to taste

Combine squash, onions and water, bring to boil. Cover and simmer 10 minutes or until tender. Drain, mash, combine with balance of ingredients in 1 1/2 quart casserole dish. Bake at 350 degrees for 25 to 30 minutes.