Squash Casserole

(Patty Hibbs)

6 medium squash (yellow or zucchini) grated

1 large onion- chopped

1 (8 oz) carton sour cream

½ stick margarine

1 t salt

1 t pepper

4 cups cornbread crumbs or stove top stuffing

1 cup grated cheese (Longhorn or Cheddar)

Cook squash and onion until tender. Drain. Add salt, pepper, sour cream and 2 cups cornbread crumbs. Butter casserole dish. Line with remaining crumbs. Pour squash mixture into dish. Bake 350 degrees until light brown. Add cheese. Bake until cheese melts. NOTE: Patty mixes everything together and bakes.