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"This was a family favorite that came from my mother's recipe box. I had forgotten how good it is and how easy to prepare."
1 tablespoon baking powder
1 package Mexican cornbread mix
1/2 cup butter
6 to 7 medium yellow squash, sliced
1 onion, chopped
1/2 cup chopped green bell pepper
1 jar (2 ounces) pimiento
1 can (10-3/4 ounces) cream of mushroom soup
1/4 cup water
2 cups grated Cheddar cheese
Salt and pepper, to taste
Combine baking powder and Mexican cornbread mix and bake according to package directions. Set aside.
Melt butter in heavy skillet. Add cut up squash, onion and green pepper. Saute until tender.
Transfer to a baking dish and add remaining ingredients. Crumble the cornbread and add to casserole, stirring slightly. Bake at 300 degrees for 30 minutes.