Squash Casserole

• 2 c. cooked cornbread, crumbled
• 2 c. squash
• 1 stick unsalted butter
• ½ - 1 med onion, diced
• 1 jalapeño, seeded and diced
• 1 can cream of chicken soup (or cream of mushroom)

Grate squash on a cheese grater.  Saute squash, onion, and jalapeño in the butter.  Mix all ingredients together and bake in a casserole dish at 350 for 25-30 minutes or until cooked through.

Recipe courtesy of James Robert King.