Recipe By : Serving Size : 8 Preparation Time: 0:00 Categories : Vegetables 1 large can or 1 quart package of squash 1/2 stick butter 1 can mushroom soup 1 small onion 1 cup sour cream 1 tablespoon sugar 4 cups cornbread crumbs Jiffy mix 1/2 stick butter Mix the first six ingredients together and set aside. Mix together 4 cups cornbread crumbs and 1/2 stick butter. In bottom of a casserole pan put 1/2 of the cornbread mixture, add the squash mixture and then top with remaining cornbread mixture. Bake 30 minutes at 400 degrees. Yield: "9 inch pan"

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Per Serving (excluding unknown items): 191 Calories; 19g Fat (86.4% calories from fat); 1g Protein; 5g Carbohydrate; trace Dietary Fiber; 44mg Cholesterol; 243mg Sodium. Exchanges: 0 Grain(Starch); 0 Vegetable; 0 Non-Fat Milk; 3 1/2 Fat; 0 Other Carbohydrates. NOTES: Faye and Jim Skaggs 1021 S. 21st Street Paducah, Ky, 42001 Monday thru Frid 5:00 a.m. until 2:00 p.m. Sunday 7:00 a.m. until 1:00 p.m. Breakfast served anytime. Two miles from Whitehaven Tourist Information on U.S. Hwy. 60/62 (South Beltline) From Carol's book