1/2 onion, chopped
1/2 c. green pepper, chopped
1/2 c. celery, chopped
1/2 c. butter
5 c. crumbled cornbread
2 c. milk
1 can cream of chicken soup
3 c. chopped yellow squash, cooked and drained
1 tsp. salt
1/4 tsp. pepper

Sauté onion, pepper, and celery in butter until tender. Add to cornbread and stir well. Stir in remaining ingredients and mix well. Pour into 13 x 9 x 2 inch baking dish.

Bake at 400°F for 50 minutes or until lightly browned.

Makes 8 servings.