Squash Casserole #3 - cooking recipe

Ingredients

3 to 4 medium yellow squash
cornbread (9 x 12-inch pan)
1 c. onions, chopped
1 c. green peppers, chopped
1 can chicken broth
1/4 tsp. sage
1/2 tsp. parsley
salt and pepper to taste

Preparation

Chop your squash and set aside.
Break up your cornbread and mix with vegetables and seasonings.
Pour in broth and add only enough water to make moist but not soupy!
Pour mixture into a casserole dish and bake in 350\u00b0 oven until firm.