2 c. yellow squash
1 med. onion
1 stick butter
2 eggs
1 can cream of chicken soup
1 tbsp. sage
Salt and black pepper to taste
2 c. cornbread crumbs

Boil squash and chopped onion until tender, drain part of water off. Mash but leave lumpy. Add butter, eggs and soup mix, stir until mixed. Add cornbread crumbs, sage, salt and pepper. Pour into greased casserole dish. Bake at 400 degrees until real hot and bubbly. Good served with baked chicken.