Squash Dressing

Directions

1. 1
   Cook squash and onions in a small amount of water 10 to 15 minutes, until tender; drain.
2. 2
   (Should yield 2 cups cooked squash.) In a bowl, combine hot cooked squash and margarine, stirring to melt margarine.
3. 3
   Add eggs, blend well.
4. 4
   Mix in cornbread and cream of chicken soup.
5. 5
   Place in a greased 1-1/2 quart casserole dish. Bake at 350° uncovered 40 to 45 minutes.
6. 6
   Make 6 to 8 servings.