Casseroles, Potluck, Thanksgiving, Vegetable
2 cups milk
3 lbs summer squash
1 (6 oz) pkg Mexican cornbread mix
1 can cream of chicken soup
1/2 cup chopped onion
1/2 cup chopped bell pepper
1/2 cup chopped celery
shredded cheese for topping
Bake cornbread as directed. Crumble & add 2 cups milk. Soak. Add soup.
Steam or microwave squash, drain & mash. Add to cornbread.
Saute onions, pepper & celery. Add to cornbread mixture.
Bake 1 hour at 350 degrees. Top with shredded cheese & return to oven for a few minutes to melt cheese.