1 pkg. cornbread mix, baked
2 lbs. yellow squash, seasoned and cooked (drain and mash)
2 c. milk

Crumble cornbread in milk.

In saucepan, saute in plenty of butter: 1 c. celery 1 c. bell pepper

Add:

1 can cream of chicken soup
1 or 2 tbsp. sage
Salt and pepper to taste

Sprinkle 1 cup shredded cheese over top and bake 1 hour in 350 degree oven.