Mixed Squash Casserole

• 4 cups yellow squash (sliced 1/4 inch thick)
• 4 cups zucchini squash (sliced 1/4 inch thick)
• 1/2 cup chopped onions
• 1 can cream of chicken soup
• 1 cup grated cheddar cheese
• 1/2 cup sour cream
• 1 teaspoon salt
• 1 teaspoon pepper
• 1 cup crumbled cornbread
• 1/2 stick butter
• 4 cups water

1. In a large pot bring water to boil.
2. Add yellow squash, zucchini, and onions.
3. Reduce heat, cover and simmer for 6 minutes. Drain and reserve in a large bowl.
4. In a small bowl whisk together soup, sour cream, cheese, salt, and pepper.
5. Add soup mixture to reserved squash.
6. Mix together.
7. Transfer to a large baking dish. Cover with foil and bake at 350 degrees for 30 minutes.
8. Top with crumbled cornbread and with butter.
9. Bake 10 additional minutes.

yellow squash, zucchini, onions, cream of chicken soup, cheddar cheese, sour cream, salt, pepper, cornbread, butter, water

Taken from www.cookbooks.com/Recipe-Details.aspx?id=131517 (may not work)