1 pkg. jalapeno cornbread mix
4 med. squash
1 can cream of mushroom soup
1 jar (sm.) pimento
1 (8 oz.) carton sour cream
1 sm. chopped onion

Cook squash in salted water until tender. Drain. Cook cornbread as directed. Crumble cornbread and mix with remaining ingredients. Mix well. Melt 1 stick butter in casserole dish. Add squash mixture. Sprinkle with grated cheese. Bake at 350 degrees for 35 to 45 minutes.