Featured Pinch Tips Video
- 1 pkg
- mexican cornbread mix
- squash, sliced
- onion, chopped
- 1/2 stick
- 1 can(s)
- cream of chicken soup
1Bake Mexican cornbread mix as directed on package. Then crumble.
2Cook the squash and chopped onion in skillet until tender, mash well.
3Melt 1/2 stick margarine; add to squash mixture along with egg, cream of chicken soup and the crumbled cornbread. Mix well.
4Put into casserole dish and bake at 350 degrees for 30 to 35 minutes.