1 med. onion, chopped
2 c. cooked squash
1 can cream of chicken soup or 1 can cream of mushroom soup
Salt and pepper to taste
1 stick butter
2 eggs
2 c. crumbled cornbread

Saute onion to taste. Mash squash with a fork. Combine onion and butter mixture with slightly beaten egg. Add soup (undiluted), squash, cornbread, salt, pepper and mix well and pour into a greased casserole. Bake at 350 degrees for 25 minutes or until done.

Serves 6 to 8.