Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

Yellow Squash
Corn bread
2 cn Cream of Chicken soup
2 tb Butter/oleo
1 lg Onion, chopped
1 lg Bell pepper, chopped
1/2 c Celery, chopped
4 Eggs (see directions)
1 lb Velveeta (mexican)
-(see directions)
Salt pepper, to taste

I am sorry about the amounts...I haven't measured the ingredients, but
after the first time you will have a better idea of how much to use.

Make a 9" skillit of cornbread. let cool. Take about 4-8 yellow
squash (depending on size, about 2-3 lbs) and boil until soft. While
the squash is cooking, put the cornbread in a bowl and cut with a
butter knife (dull bladed dinner knife) until crumbly. I know there
are other ways to crumble it, but there really is a difference. Melt
butter in skillit, saute veggies until soft, let cool. Mix soup with
eggs (I use between 3 and 6 eggs depending on how it looks). Add
cooled veggies, stir well. Stir into cornbread. Add squash and
"enough" of the water. Should be the consistancy of oatmeal. (lumpy
soupy at the same time) Stir in salt pepper. Cut cheese into 1"
cubes and stir in. People use between 1/2lb and 1 lb depending on how
well they like cheese. I use the mild mexican, but others will prefer
the hot. Pour/slide into baking dish allowing at least 1-2" growing
room. Bake at 350f until done, lightly brown, and not runny (from the
eggs). Allow to settle for 10-15 minutes.

Note: I *hate* squash and I *hate* cornbread stuffing...but this is
one of my favorite dishes.

Recipe by Joan Mershon

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