2 lbs. yellow squash
1 bell pepper, chopped
1 tbsp. butter
1 onion, chopped
6 oz. cream cheese (opt.)
8 oz. Velveeta cheese, cubed
Salt, pepper, cayenne pepper to taste

Cook squash, drain and mash. Saute bell peppers and onion in butter until clear. Add bell pepper, onion, cheese and cream cheese, if desired, to squash. Season with salt, pepper and cayenne pepper. Stir. Bake in buttered casserole 30 minutes at 350 degrees. Serves 6.