Yellow Squash Casserole

Ingredients

• 6-7 medium yellow squash, cooked and drained thoroughly
• 9 pieces yellow meal cornbread (8-9 inches cold small pan)
• 1/2 cup chopped onion
• 1/2 cup chopped celery
• 1/2 cup margarine or butter, divided
• 1 1/2 cups milk
• 1 (10 3/4 ounce) can cream of mushroom soup or chicken soup (straight from can)
• 1 teaspoon poultry seasoning
• 3/4 teaspoon ground sage
• salt and pepper

Directions

1. 1

   Saute onion and celery in 1/4 stick butter or margarine until soft, not brown.

2. 2

   Put remaining margarine in cooked squash. Mix well.

3. 3

   In large mixing bowl, combine milk and soup; add squash mixture and mix well.

4. 4

   Add onion/celery mix.

5. 5

   Crumble cornbread into mixture.

6. 6

   Add seasonings and mix well.

7. 7

   Pour into large, shallow baking dish and bake uncovered at 350 for 30 minutes.