Yellow Squash Casserole

• 6 -7 medium yellow squash, cooked and drained thoroughly
• 9 pieces yellow meal cornbread (8-9 inches cold small pan)
• 12 cup chopped onion
• 12 cup chopped celery
• 12 cup margarine or 12 cup butter, divided
• 1 12 cups milk
• 1 (10 3/4 ounce) can cream of mushroom soup (straight from can) or 1 (10 3/4 ounce) can chicken soup (straight from can)
• 1 teaspoon poultry seasoning
• 34 teaspoon ground sage
• salt and pepper

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

yellow squash, meal, onion, celery, margarine, milk, cream of mushroom soup, poultry seasoning, ground sage, salt

Taken from www.food.com/recipe/yellow-squash-casserole-312196 (may not work)