4 cups crumbled cornbread
1 stick butter (melted)
2 cups yellow squash, cooked and drained
1 cup sour cream (or 1 cup plain nonfat yogurt)
1 can cream of chicken soup
1 tablespoon sugar
1 medium onion (chopped)
1 green pepper (chopped)
salt and pepper to taste

Mix crumbled cornbread with melted butter. Spread half of cornbread mixture in casserole. Combine all other ingredients and place in casserole. Cover with remaining cornbread. Make at 400°F for 30 minutes.

Serves 6 to 8.