Squash Stuffing
3 cup cooked yellow summer squash
1/2 cup onion, chopped
1/2 cup celery, chopped
1/2 cup bell pepper, chopped
1 stick butter or margarine
2 cup milk
1 small pan corn bread, crumbled (I use one pkg. of mix)
1 can cream of chicken soup
2 eggs
2 teaspoon rubbed sage1. Sauté onions, celery, pepper in margarine and add to squash. Add cornbread and sage.
2. Mix milk, soup and eggs until well mixed then add to squash mixture. Stir well.
3. Put in baking dish and bake at 450 degrees F until brown.