Yellow Squash Casserole

A filling dish, made unusual by the use of cornbread and poultry seasoning. Makes me think of Thanksgiving. Vegetarian. I can easily make a meal of this. Reheats very well.

• Ready In: 1 hr
• Yields: 8

Ingredients

• 6 -7  medium  yellow squash, cooked and drained thoroughly
• 9  pieces  yellow meal  cornbread (8-9 inches cold small pan)
• 1⁄2 cup  chopped onion
• 1⁄2 cup  chopped celery
• 1⁄2 cup margarine or 1⁄2 cup butter, divided
• 1 1⁄2 cups milk
• 1 (10 3/4ounce) can  cream of mushroom soup (straight from can) or 1 (10 3/4ounce) can  chicken soup (straight from can)
• 1  teaspoon poultry seasoning
• 3⁄4 teaspoon ground sage
•  salt and pepper

Directions

1. Saute onion and celery in 1/4 stick butter or margarine until soft, not brown.
2. Put remaining margarine in cooked squash. Mix well.
3. In large mixing bowl, combine milk and soup; add squash mixture and mix well.
4. Add onion/celery mix.
5. Crumble cornbread into mixture.
6. Add seasonings and mix well.
7. Pour into large, shallow baking dish and bake uncovered at 350 for 30 minutes.