Surprise Stuffing

8 ingredients
4 steps

Ingredients

  • 2 c. chopped yellow summer squash
  • 1 medium onion, chopped
  • 1/4 c. butter or margarine
  • 4 c. crumbled cornbread
  • 1 (10 3/4 oz.) can cream of chicken soup
  • 3 eggs, beaten
  • 1/4 tsp. salt
  • dash of pepper

Directions

  1. 1
    In a large skillet, saute the squash and onion in butter until tender.
  2. 2
    Remove from the heat; stir in remaining ingredients. Transfer to a greased 1-quart casserole dish.
  3. 3
    Bake, uncovered, at 350° for 40 minutes.
  4. 4
    Yields 6 servings.

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