Squash Casserole

3 c. cooked, mashed yellow squash (about 6 med. squash)
1 onion, chopped
1 green bell pepper, chopped
2/3 stick butter
1 tsp. salt
1 tsp. ground black pepper
Pinch of poultry seasoning
2 Tbsp. sugar
1 c. Velveeta cheese, cubed
1 ¾ to 2 cups cornbread crumbs (depending on how dry you want the casserole)
1 c. Pet milk
2 eggs, whisked
1 c. cheddar cheese

Pre-heat oven to 350 degrees.

In skillet, cook onion and pepper in butter until tender.

Stir all ingredients (except cheddar) together and pour into greased 9 x 13 baking dish.

Bake uncovered for 35 minutes.

Sprinkle top with cheddar. Bake an additional 10 minutes.