SQUASH DRESSING
from the kitchen of Nenner DeMoss
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1 pkg Mexican Cornbread Mix
2 cups cooked squash, mashed
1 can of cream of chicken soup
1 stick oleomargarine
1 onion (chopped)

Bake cornbread according of directions.
Set aside to cool.
Sautee onion in oleo.
Mix other ingredients; add crumbled cornbread.

Bake at 350 degrees until brown.
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