Gack Yack

1 package Mexican Cornbread Mix
2 cups chopped yellow squash
1 chopped Onion
2 eggs lightly beaten (I use Eggbeaters)
1 can of cream of low-fat or fat-free mushroom soup
2 tbs butter or other oil (to saute onion and squash, I use spray oil)

Prepare cornbread according to package directions. When its done, set aside to cool.
Preheat Oven to 400 degrees.
While cornbread is cooking add butter/oil to pan and then saute the onion and squash and then set aside.
In a large bowl crumble the cornbead. Add the onion and sqaush. Add eggs, soup and mix together.
Add mixture to lightly greased casserole dish and cook for 30 – 40 mins.

Serve with Cranberry sauce.