Squash Casserole

by Susan

6 Cups sliced Yellow Squash (1/4-inch slices)

1/4 Cup Chopped Onions
1 Cup Shredded Carrots
1 Cup Sour Cream (low-fat works fine)
1 package Jiffy Cornbread mix<7 oz>
1/2 Cup Butter, melted, or Olive Oil
1 Cup Grated Extra Sharp Cheddar Cheese
1/4 Cup low-fat milk

Preheat oven to 400 degrees.
Add squash, onions, carrots, and a small amount of water to a saucepan.
Cook, covered, until squash is tender.
Add sour cream to squash mixture.
In separate bowl, mix melted butter/olive oil, cornbread mix,milk and grated cheese.
Spoon mix onto the bottom of a 4-quart baking dish (8x8 or 9x9 inch).

Bake, uncovered, for 20-25 minutes or until browned.

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