Sausage and squash casserole

Preparation

• Cook the cornbread according to package directions. Dump the squash in a large pot of boiling water (obviously slice it if you’re using fresh).
• Dice the onion. Brown the sausage and onion over medium high heat. Crumble up the cornbread in a large bowl.
• Once the sausage is browned, dump the sausage and onions in with the cornbread. Stir.
• Add the sour cream and cream cheese and stir until well combined.
• Drain the squash well. Add to the bowl. Stir until well combined.
• Preheat the oven to 350 degrees. In a 2.5 to 3 quart baking dish coated with Pam, dump the casserole mixture.
• Top with the cheese. Bake for 20-30 minutes or until cheese starts to brown.