1 pkg. cornbread mix, baked
2 lbs. yellow squash, cooked, drained
2 c. milk
1 c. onion, chopped
1 c. celery, chopped
1 c. bell pepper, chopped
1 can cream of chicken soup
1 tsp. sage

Crumble cornbread into milk. In saucepan, saute onion, celery and bell pepper. Add all other ingredients. Salt and pepper to taste. Place in casserole dish and sprinkle shredded cheese on top. Bake 1 hour at 350 degrees.