4 c. cooked squash, season to taste
1 can cream of celery soup
1 stick butter, melted
1 med. onion, chopped
2 eggs
1 pan (8x8) cooked cornbread
4 tsp. sage and black pepper

Crumble cornbread and 1 slice of toasted bread in large casserole dish. Add cooked squash and all other ingredients. Mix well. Bake in 400 degree oven for 30 minutes or until done. If mixture is really thick add a little water.