Squash Casserole

Kathy Kirk
Farmerville First Baptist Church Sesquicentennial Cookbook 1847-1997

  • 2 cup squash, cooked
  • 1 (10 3/4 oz) can cream of mushroom soup
  • 1 stick butter
  • 1 Mexican cornbread mix
  • 1 chicken bouillon cube
  • 1 small onion

Make cornbread according to directions, but add 2 eggs instead of 1. Cook squash until tender. In large skillet melt butter, onion, and bouillon cube. Stir in soup. Crumble in cornbread. Stir in squash and mix all well. Place in greased 9×13 inch pan. Cook for 20 minutes at 350 degrees.





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