Preheat oven to 350 degrees.
2 1/2 cups cooked yellow squash (I cook it in water on medium low heat until tender)
2 cups cornbread, crumbled (good way to use leftover cornbread, I freeze mine for stuff like this)
1 stick butter or margarine, melted
1 can cream of chicken soup
1 8 oz. package cream cheese, softened
1 medium onion, finely chopped
2 carrots, shredded
2 to 3 tbsp. bell pepper, finely chopped
Mix the melted butter with the cornbread.
Line the bottom of a casserole dish with half the cornbread butter mixture.
Mix all other ingredients together. Pour on top of the cornbread in pan.
Top with remaining cornbread and bake for about 50 minutes to an hour until done.