1 qt. squash, cooked until tender and drained well or mashed
1 c. sour cream
1 med. green pepper, chopped
4 c. buttered corn bread crumbs
1 med. onion, chopped
1 can cream of mushroom soup
Salt and pepper to taste

Toss corn bread with butter and brown. Mix together all ingredients except corn bread crumbs. Line bottom of large greased casserole with 2 cups crumbs. Add squash mixture on top. Sprinkle with remaining 2 cups corn bread crumbs. Bake at 400 degrees for 30 minutes.