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Yellow Squash Casserole




Source of Recipe


courtesy of Tara at the Bluebird Cafe


List of Ingredients




1 (7 oz.) pkg. corn bread mix (or make your own)
1/4 cup melted butter or margarine
2 lb. yellow squash, sliced (or as much as you feel like using )
1 onion, chopped
1 cup sour cream
1 (10 oz.) can cream of chicken soup (really can be cream of whatever)
salt and pepper to taste
1-1/2 cups shredded cheddar, divided (or any cheese you have on hand)

Recipe



Prepare and bake cornbread using package directions (or as you usually do, if using your own recipe), crumbling cornbread when cooled. If using fresh squash, saute along with the onion in the butter til tender and set aside. If using frozen or canned squash there is no need to cook squash, but drain it if using the canned. Just saute onion and set aside.

Holding out 1/2 cup of the cheese, combine all other ingredients in large bowl. Spoon into 3-quart baking dish. Top with remaining cheese. Bake uncovered at 350° for 25 - 30 minutes.