Squash Cornbread Casserole from Dianne Akin

3 lbs. yellow squash
1 lb. smoked turkey sausage, sliced and fried for 2 minutes
1 box Jiffy cornbread mix - make and bake according to package directions
1 stick butter, melted
1 medium onion, chopped
1 medium bell pepper, chopped
1 bunch green onions, chopped
1/2 lb. light Velveeta, chopped
salt and pepper to taste

Prepare cornbread and bake.  Wash and slice squash.  Saute onions and bell peppers in butter.  Add green onions and squash (may need a small amout of water).  Smother for 20 minutes or until squash are tender.  Add cheese and cooked sausage.  Stir until cheese melts.  Add crumbled cornbread. 
Stir well.  Place into greased casserole dish.  Bake at 350 degrees until hot and golden (about 20 minutes).