squash (enough to boil 2 1/2 c.)
2 grated carrots
1 (8 oz.) sour cream
1 small onion
1 can cream of chicken soup
*Enough to make 3 cups.
Mix together 2 cups cornbread, boiled and mashed squash, carrots,
sour cream, onion and cream of chicken. Spread in 9 x 13 pan.
Sprinkle 1 cup cornbread on top of mixture. Bake on 350 degrees for 35
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