Jalapeno Squash Casserole - cooking recipe

Ingredients

2 c. cooked yellow squash
1 (6 oz.) envelope jalapeno cornbread mix
1 egg, beaten
1/4 c. liquid from squash
3 Tbsp. pimento, diced
1 Tbsp. green chili peppers, diced
3/4 c. cheese, grated

Preparation

Cook squash
in water until tender; reserve liquid.
Prepare cornbread mix per package directions.
Crumble half of the cornbread into a 2-quart casserole.
Mix egg, liquid, squash, pimento and peppers.
Add to crumbled cornbread.
Mix well.
Top with cheese.
Bake at 350\u00b0 for 30 minutes.