Squash Casserole - cooking recipe

Ingredients

2 qt. canned or 4 to 6 cooked fresh yellow squash, mashed
1/2 c. chopped onions
1 can cream of mushroom soup
4 slices American cheese or Velveeta cheese
salt and pepper to taste
2 c. cornbread crumbs
1 (8 oz.) carton sour cream
1/2 stick melted butter

Preparation

Cook squash and onions until tender.
Drain and mash.
Add soup, sour cream, salt and pepper.
Bake in Pyrex dish, topped with buttered cornbread crumbs at 350\u00b0 for about 30 minutes or until brown.