Summer Squash Casserole

1 box cornbread mix
1 pkg Mexican cornbread mix
2 sticks butter, melted
2 cans cream style corn
6 eggs, slightly beaten
6-8 small squash, thinly sliced
1 lg onion, thinly sliced
3 t olive oil
2 t butter
8 oz cheddar cheese, shredded
1 lb sausage, browned and drained

In a large skillet brown sausage until done; drain and set aside. In the same skillet
add olive oil and butter until bubbling, add squash and onions. Add seasoning to
squash (onion powder, garlic salt, pepper, seasoning salt) and cook for 8-10 minutes.

While squash is cooking, in a large bowl add remaining ingredients and mix well.
Add squash mixture and sausage to cornbread mix, stirring well.

Pour into a large casserole dish and bake for 40-45 minutes in preheated oven at 350

Thanks to M. Barnett at