Sausage & Squash Casserole

Sausage & Squash Casserole 1 lb. ground breakfast sausage 2 yellow squash, finely chopped 1 small onion, chopped 10.5 oz. can cream of mushroom soup 1/4 empty soup can of milk 8.5 oz. box jiffy corn muffin mix 2 large eggs 2 T. sour cream 2 T. melted butter 1/2 tsp. each salt and pepper 1 C. shredded cheddar cheese Begin browning the sausage in a skillet, after 5 minutes add the squash and onion and cook till meat is done and veggies are tender. Meanwhile in a bowl whisk together the remaining ingredients reserving 1/2 C. of the cheese. Drain the meat mixture and add to the bowl. Stir well and pour into a greased 2.5 quart baking dish. Top with the remaining cheese and bake in a 375 degree oven for 45 to 50 minutes.