1 package jalapeno corn bread mix
1 large onion, chopped
1 stick margarine
2 cups yellow summer squash, cooked and drained
1 can cream of mushroom soup
2 eggs
salt and pepper
cheese, grated
Cook corn bread according to package directions. Saute onions in margarine, add squash, soup, eggs, salt and pepper and 1/2 cup cheese. Crumble corn bread into squash mixture. Mix all together and pour into 8″x8″ casserole dish. Bake at 350 degrees for 25 minutes. Remove, cover with cheese and put back into the oven until cheese melts.
Note: This is one of my all time favorites and I don’t even eat squash. This is like chicken dressing, honestly. My Gran made this when she lived in Louisiana, now we are making it in Texas (it tastes the same).