"I watched my grandmother make this recipe. I was 16 when I asked her to measure the ingredients so I could make it. I've always enjoyed it and I hope you do too."
Mrs. Talmadge Cofer - Nicholson, Ga.
2 cups cooked, drained and mashed squash
2 cups crumbled cornbread
1, 10.5 oz. can cream of chicken soup
½ cup margarine, melted
1 small onion, chopped
Sage to taste
Salt and pepper to taste
3 large eggs, lightly beaten
Combine squash, cornbread, soup, margarine and onions.
Add sage, salt and pepper. Taste and add more if needed.
Stir in eggs.
Pour into lightly greased 2 quart baking dish.
Bake at 350 degrees for 40-45 minutes, or until golden and firm.
Makes 8 servings.