Summer Squash Casserole - cooking recipe

Ingredients

4 c. cornbread
1/2 stick melted butter
3 c. summer (yellow) squash, cooked and mashed
1 bell pepper, diced
1 onion, diced
1/2 pt. sour cream
1 can cream of mushroom soup
1/2 stick butter (the other half)
salt and pepper to taste

Preparation

Combine
cornbread and 1/2 stick melted butter.
Spread a layer of this in the bottom of a greased casserole or baking dish. Mix
together
the
remaining
ingredients
(melt
the remaining butter);
pour
on the cornbread layer and top with the remaining cornbread mixture.
Bake at 400\u00b0 for 30 minutes.