Clara Hearn
Farmerville First Baptist Church Sesquicentennial Cookbook 1847-1997

• 2 cup yellow squash, sliced
• 1 medium onion, chopped
• 1 cup water
• 2 cup cornbread crumbs
• 2 eggs
• 1 can cream of chicken soup (celery is good, too)
• 1/4 cup oleo melted
• 1/4 tsp pepper
• Grated cheese

Combine squash, onion, and water. Cook until tender. Drain and mash. Combine remaining ingredients except the cheese, and put into a greased dish. Top with cheese. Bake at 350 degrees for 25 minutes.

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