SQUASH DRESSING

2 (6 oz.) Pkg. Mexican Cornbread Mix
2 lbs. yellow squash, sliced
2 c. water
1/2 c. butter
1 c. chopped onion
1 c. chopped celery
1/2 c. chopped green bell pepper
1/2 c. sliced green onions 
1 (10 3/4 oz.) cream of chicken soup, undiloted
2 c. milk
1/2 t. salt
1/4 t. pepper

    Prepare and bake cornbread according to package directions.  
Cool on a wire rack.  Crumble cornbread and set aside.
    Combine squash and water in a large saucepan.  Bring to a 
boil.  Cover, reduce heat, and simmer 8 minutes or until squash 
is tender.  Drain and set aside.  Melt butter, add onion and 
next three ingred. and cook until tender.  Combine, squash 
onion, cornbread mixture, chicken soup and remaining 
ingredients.  Spoon into a lightly greased 11x7x1 1/2" dish. 
    Bake at 350 F. 40 minutes or until thoroughly heated.
Makes 8-10 servings (10 cups)