Squash Casserole - cooking recipe

Ingredients

2 c. yellow squash, cooked, drained and mashed
1 can cream of chicken soup
2 medium carrots, grated
1 medium onion, chopped
1 c. sour cream
2 c. cooked cornbread
1 stick margarine

Preparation

Mix squash, soup, carrots, onion and sour cream together and season with salt and pepper to taste. Melt margarine with 2 cups cornbread (crumbled fine). Leave 3/4 cup of cornbread mixture for top of casserole. Line the bottom of a 2-quart casserole dish with remainder of cornbread mixture (about 1 1/4 cups). Add squash mixture. Sprinkle the 3/4 cup of cornbread mixture on top. Bake at 350\u00b0 for 30 minutes.