1/2 c. cooking oil
12-15 yellow squash (or 18 oz. pkg. frozen)
1 onion, chopped
1 bell pepper, chopped
1 c. celery, chopped
1/2 tsp. garlic salt
1/2 tsp. salt
1 bay leaf
Dash of nutmeg
2 eggs
2 c. cornbread crumbs
1/2 c. grated cheese

Add all above ingredients (except egg and 2 cups cornbread crumbs). Cook over low heat until vegetables are tender. Remove bay leaf and stir in 2 cups cornbread crumbs and 2 well-beaten eggs. Bake at 350 degrees for 20 minutes. Add 1/2 cup grated cheese; return to oven for 10 more minutes.