1 skillet cornbread
2 to 2 1/2 c. cooked yellow squash
1 lg. onion
2 tbsp. bacon drippings
1 tbsp. poultry seasoning
2 cans cream of chicken soup
1 sm. jar sliced mushrooms
Dash of black pepper

Cook squash, onion, bacon drippings, poultry seasonings, and pepper until squash is very tender. Add soup and mushrooms. Reheat. Add mixture to crumbled cornbread. Use water for consistency of thickness desired. Bake at 350 degrees for 30 minutes. This dish freezes well and makes an excellent main dish.