1/2 c. chopped onions
1/2 c. chopped pepper
1/2 c. chopped celery
1/2 c. butter, melted
5 c. crumbled cornbread
2 c. milk
1 (10 3/4 oz.) can cream of chicken soup, undiluted
3 c. cooked yellow squash, drained
1 tsp. salt
1/4 tsp. pepper

Saute onions, pepper and celery in butter until tender. Add to cornbread and stir well. Stir in remaining ingredients, mixing well. Pour into 13 x 9 x 2 inch baking dish. Bake at 400 degrees for 50 minutes or until lightly browned.