Squash Dressing

by Anna Mae Laster

6 or 7 yellow squash, diced or grated

1 large onion, diced

1 large bell pepper, diced

Saute the above in 1 stick of oleo or butter. When done, add 1 pound

of Mexican Velveeta (hot or mild, depending on your preference).

2 packages of jalapeno cornbread mixed and cooked as directed. Let

cool.

In large bowl crumble corn bread, add squash mixture. Add 1 can

green chilies, 1 large jar of pimentos, 1 can cream style corn, and 1

can of cream of mushroom soup. Mix all ingredients well. Turn into extra large casserole dish (9x12 or 8x12 dish) that has been sprayed with

cooking spray. Cook at 350 degrees for 40-50 minutes.