Mixed Squash Casserole - cooking recipe

Ingredients

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

Preparation

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