2 c. sliced yellow (crookneck) squash
1 c. grated Parmesan cheese
1 c. cornbread stuffing crumbs
1 c. milk
1 small minced onion
1 Tbs. butter
2 eggs, lightly beaten
1/2 tsp. salt
1/4 tsp. pepper
Combine all ingredients. Place in a 1-1/2 quart casserole dish. Bake at 350F for 1 hour until set.
Note: If using prepared leftover cornbread stuffing, cut the liquid slightly.