Squash Dressing

by Barbara Wilson


2 cup yellow squash,cooked & mashed
2 cup cornbread, crumbled
2 eggs, slightly beaten
1 med. onion, chopped (1 cup)
1 cup chopped celery
1/2 stick butter
1 can Cream of mushroom soup
1 teaspoon sage


Melt butter in skillet and saute onion and celery for 3 or 4 minutes. Mix in rest of ingredients. Pour in a medium sized casserole dish. Bake at 350 for 30 to 40 minutes.