2 c. sliced yellow squash
1 med. onion, chopped
1 c. water
2 c. cornbread crumbs
1 (10 3/4 oz.) can cream of chicken soup (undiluted)
1/4 c. butter, melted
1/4 tsp. pepper

Combine squash, onion and water in a medium sauce pan; bring to a boil. Cover, reduce heat and cook until squash and onion are tender. Drain well and mash. Combine squash mixture with remaining ingredients, stirring well. Spoon into a greased 1 1/2 quart casserole. Bake at 350 degrees for 25 minutes or until thoroughly heated. 4 to 6 servings.