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Ingredients Jump to Instructions ↓

  1. 2 cups chopped yellow summer squash

  2. 1 medium onion, chopped

  3. 1/4 cup butter, cubed

  4. 4 cups crumbles corn bread

  5. 1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted

  6. 3 eggs, beaten

  7. 1/4 teaspoon salt Dash pepper

Instructions Jump to Ingredients ↑

  1. In a large skillet, saute the squash and onion in butter until tender. Remove from the heat; stir in remaining ingredients. Transfer to a greased 1-qt. casserole. Bake, uncovered, at 350° for 40 minutes. Yield: 6 servings.

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