4cupsyellow squash - chopped (3 small squash or 2 medium squash)
½medium onion - chopped
½cupred or green bell peppers - chopped
8ounceswhite mushrooms - cut into small slices
1tablespoonunbleached all-purpose flour
4ounceschopped green chiles - more or less depending on your taste
2cupsdried cornbread - crumbled (See note)
Freshly ground black pepper
1cup4 ounces Cheddar or Monterrey jack cheese, shredded
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Cook the yellow squash with a small amount of added water. Cover and microwave on HIGH for about 8-9 minutes. Mash squash with fork or masher and drain well. Set aside.
While the squash cooks, sauté chopped onions (half an onion) and ½ cup of bell peppers in 1 tablespoon of melted butter in a medium skillet over medium heat. After the vegetables soften, add 8 ounces of sliced mushrooms and cook another 2-3 minutes. Add 1/4 teaspoon of cumin.
Add 1 tablespoon of flour to softened veggies. Cook and stir for about two minutes, then add 1 cup of milk to make a sauce. Stir and cook on medium-low until thickened like gravy.
Add 1 cup of corn, 1 4-oz can of green chilies (drained), and cooked, drained, squash. Season to taste with 1 teaspoon salt and 1/4 teaspoon of pepper. Fold in the dried cornbread and cheese. If you prefer, save half the cheese to sprinkle on top in step 5.
Place into a greased 1-1/2 quart casserole dish. Place into a 400˚F oven for 20 minutes or until heated through. Sprinkle the remaining cheese on top during the last 5 minutes.
How to dry out cornbread: Crumble cornbread with your hands and let it dry on the counter for a few hours. You can hasten the process using an oven at 300˚F until the cornbread is dry. It isn't easy to specify a time as it will depend on how moist the cornbread is. Mine usually takes 15 minutes.