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Salads - Soups - Sidedishes
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None
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| Servings |
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6
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| Preptime |
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1 hour
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Ingredients |
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2 cups cooked yellow squash
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2 cups cooked crumbled cornbread
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1 can (10 3/4 oz) Cream of Chicken Soup
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1 small onion chopped
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salt and pepper to tast
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1/2 stick butter or margarine, melted
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Instructions |
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Combine all ingredients. Bake 30 - 40 minutes at 350 degrees
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Originally Submitted
9/17/2007
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