Cornbread Squash Casserole - cooking recipe

Ingredients

4 to 5 squash, peeled and cut
1 small onion, peeled and cut
1 box prepared Jiffy mix cornbread
1 stick butter or margarine, melted
1 egg
1 can cream of mushroom soup

Preparation

Boil squash and onions until tender.
Crumble cornbread and mix with drained squash and onions.
Add remaining ingredients. Bake at 350\u00b0 until brown and bubbly.