1 med. onion, chopped
1/4 lb. butter
2 eggs
2 c. squash, cooked
1 can cream of chicken soup
2 c. crumbled jalapeno corn bread mix, cooked
Salt and pepper, to taste

Saute onion in butter. Mash squash with fork. Combine onion and butter with slightly beaten eggs. Add soup (undiluted), squash, corn bread, salt and pepper. Mix well. Pour in greased casserole dish and bake at 350 degrees for 20 to 25 minutes. Yield: 6 servings.