Power Cooking

• 4 cups squash, cooked and drained
• 1 cup cream of chicken soup
• 1-1/2 cups cornbread crumbs
• 1 stick margarine, melted
• 1 teaspoon salt

• 2 eggs, well-beaten
• 1 teaspoon black pepper
• ½ teaspoon oregano
• Onion (optional)

Combine all ingredients except eggs. Stir well and fold in beaten eggs. Cook in casserole dish on 350° for 20 minutes.