Squash Casserole - cooking recipe

Ingredients

1 (7 or 8-inch) pan cornbread (made with Mexican corn bread mix)
1 stick oleo
1 can mushroom or chicken soup
1/2 c. onion, chopped
6 c. sliced squash
pepper to taste
1 lb. Cheddar cheese, grated

Preparation

Bake cornbread.
Boil squash until tender and drain.
While squash is still hot, add oleo; stir and melt.
Add cornbread, onion, soup and pepper.
Stir until well blended.
Pour into a 2-quart casserole dish and bake in 350\u00b0 oven until cheese is melted and casserole is bubbly.