1 lb. yellow squash
1 lb. zucchini squash
1 c. grated carrots
1/4 c. finely chopped onion
1 can cream of chicken soup
1 c. sour cream
2 tbsp. butter
Salt, pepper
1/4 c. grated Cheddar cheese
1 c. grated Cheddar cheese
1 recipe cornbread

Boil squash and onion in water with 1/2 teaspoon salt. Drain and mash. Add butter and dash of black pepper, if desired.

Crumble cornbread and add all other ingredients to the squash except the 1 cup of cheese. Bake in long pyrex or corning dish for 30 minutes at 350 degrees. Sprinkle 1 cup of cheese on top and return to oven until cheese melts.