Nayne'S Cornbread Squash Casserole - cooking recipe

Ingredients

2 lbs yellow squash (if frozen cook as dirrected)
1/2 cup mirepoix (chopped onion, carrots & cellery)
1 pint sour cream
2 (6 ounce) boxes cornbread stuffing mix
1 (10 1/2 ounce) can cream of chicken soup
2 cups cheddar cheese, grated
1/2 cup butter

Preparation

Melt butter and pour into a 9x13 pan, add 1 box stuffing mix and press into bottom of pan to form crust. Boil squash and mirepoix in water until tender - do not over cook. Mix sour cream, soup, cheese, cooked and drained squash mirepoix mixture and 1 box of stuffing mix in a bowl stir until well blended. Spread squash mixture evenly on top of crust. Bake 350 deg for 30 minutes.