2 pkgs. jalapeno cornbread mix, cooked according to directions
6 to 8 med. yellow crook neck squash, cooked until tender

Mix cornbread and squash together. Saute 1 green pepper and 1 onion (chopped). Add 1 can mushroom soup, 1 pound Velveeta cheese, and 1 small jar of pimentos. Cook until blended. Add to squash and cornbread mixture. Mix well. Bake in casserole at 350 degrees until brown and bubbly.