2 c. cooked squash
2 eggs
2 c. cornbread crumbs
1 can cream of mushroom soup
1 stick butter
1 onion
1 bell pepper
Salt & pepper to taste

Chop onions and peppers and saute in butter until onions look clear. Mash squash with fork. Add the sauteed vegetables to the squash as well as the beaten eggs. Mix well. Next, add soup, bread crumbs, and seasonings. Combine well and put in a greased baking dish, 13"x9"x2". Bake at 350 degrees for 20 to 25 minutes.