by Anna Mae Laster
6 or 7 yellow squash, diced or grated
1 large onion, diced
1 large bell pepper, diced
Saute the above in 1 stick of oleo or butter. When done, add 1 pound
of Mexican Velveeta (hot or mild, depending on your preference).
2 packages of jalapeno cornbread mixed and cooked as directed. Let
cool.
In large bowl crumble corn bread, add squash mixture. Add 1 can
green chilies, 1 large jar of pimentos, 1 can cream style corn, and 1
can of cream of mushroom soup. Mix all ingredients well. Turn into extra large casserole dish (9x12 or 8x12 dish) that has been sprayed with
cooking spray. Cook at 350 degrees for 40-50 minutes.