Squash Casserole

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.