3 c. cooked squash seasoned with salt and pepper
1/2 c. chopped onions
1/2 c. chopped celery
1/2 c. chopped bell pepper
1 stick butter
2 c. milk
1 sm. pan cooked corn (8 x 8 inch) bread, crumbled
1 can cream of chicken soup

Saute onions, celery, bell pepper with butter then stir in the crumbled cornbread and 2 cups milks. Add soup. Pour in 9 x 12 inch pan. Bake at 450 degrees until light brown. Do not over cook.