Yellow Squash-Corn Casserole - cooking recipe

Ingredients

1 (14 3/4 ounce) can creamed corn
1 (14 3/4 ounce) can yellow squash (do not drain)
2 eggs
1 cup sour cream
1 (8 1/2 ounce) box Jiffy corn muffin mix
1/2 cup butter (melted)

Preparation

Mix all ingredients together. No need to beat.
Pour mixture into a 13x9 inch baking pan( I prefer a pyrex dish as opposed to a metal pan).
Bake at 350 degrees for about 60 minutes or until firm.