Sausage and squash casserole

Ingredients

• 1 pound turkey breakfast sausage
• 2 pounds squash
• 1 large onion, diced
• 1 pan Jiffy mix cornbread, prepared according to package directions
• 1/2 cup light sour cream
• 4 ounces neufchatel cheese, softened
• 2/3 cup reduced fat fiesta blend cheese

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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.

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