Dutchess111 got this recipe from Annie Schober and said it is absolutely wonderful. Sounds like this would be good anytime of the year!

2	Cups	Yellow summer squash
		cooked, drained and mashed
1/2	Cup	Water
2	Cups	Cornbread crumbs
1/2	Cup	Grated onion
2	Eggs	Slightly beaten
1	Can	Cream of chicken soup
1/2	Tsp.	Celery seed
3/4	Stick	Butter or margarine, softened
		Salt, pepper & sage to taste

Mix cornbread crumbs with water. Add all other ingredients, adding more water if too thick. Pour into a baking dish and bake at 350degrees for 25 to 30 minutes.