6 medium squash
1/2 bell pepper, chopped
1 onion, chopped
2 stalks celery, chopped
1 can cream of mushroom soup
1 can cream of chicken soup
1 pkg. Mexican cornbread mix
1 can whole kernel corn, drained
2 c. grated Cheddar cheese

Cut up squash and boil in salted water until tender. Sauté in butter the chopped pepper, onion and celery. Combine the drained squash, sautéed vegetables, soups, cornbread mix and drained corn. Add 1 cup of grated cheese to mixture. Pour into greased 11 x 13 casserole dish and cover with remaining cheese.

Bake at 325°F for 20 minutes. Be sure and cover with foil and last 5 minutes take off foil and brown for 5 minutes.

Serves 6 to 8 people.