Squash Casserole - cooking recipe

Ingredients

1 box Jiffy cornbread mix
1 lb. smoked sausage
1 stick butter
1 bell pepper, chopped fine
1 small yellow onion, chopped fine
3/4 bunch green onions, chopped fine
3 1/2 lb. yellow squash, coarsely chopped
1/2 lb. Velveeta cheese
1/2 Tbsp. sugar
Tony Chachere's Creole seasoning to taste

Preparation

Make cornbread according to package instructions. Chop sausage in food processor. Fry and drain. Saute bell pepper, onion and green onions in butter. Add squash and cook until tender. Add sausage and cheese. Cook until cheese melts. Add sugar and Creole seasoning. Mix in crumbled cornbread. Place in casserole dish. Bake at 350\u00b0 until hot. Serves 8.