"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali
4 yellow squash, sliced 1 onion salt and pepper cornbread, crumbled (already baked) 2 cups cheddar cheese
Boil together the squash, onion, salt and pepper. Pour into large bowl. Stir in crumbled cornbread. Pour into a 9x13 baking dish (will look soupy). Bake at 400º until golden brown (about 25 minutes). Add two cups of cheddar cheese to top and melt.
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