1 package (8-1/2 ounces) corn bread/muffin mix (I used Brownberry Herbed Stuffing mix)
1/2 cup water
4 cups chopped yellow summer squash
1/2 cup each chopped onion, celery and green pepper
1/2 cup butter
1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
1 cup milk
1 teaspoon salt
1/2 teaspoon pepper
Prepare corn bread. Cool, crumble; set aside. Bring water to a boil; add squash. Reduce heat. Cover and cook until squash is crisp-tender: 6 minutes; drain well. Saute onion, celery and green pepper in butter until tender. Stir in corn bread and squash. Combine soup, milk, salt and pepper; add to squash mixture. Bake in 11” x 17”, uncovered, 350° 40-45 min. or until golden brown.
8 servings: 3/4 c. = 311 cal., 19 g fat (10 g sat. fat), 70 mg cholesterol, 930 mg sodium, 31 g carbo, 2 g fiber, 6 g protein.