Tex-Mex Yellow Squash Casserole (with Leftover Cornbread)

Ingredients

• 4 cups summer squash (chopped (3 small squash or 2 medium squash))
• 2 tablespoons butter
• 1/2 medium onion (chopped)
• 1/2 cup red or green bell peppers (chopped)
• 8 ounces white mushrooms (cut into small slices)
• ¼ teaspoon cumin
• 1 tablespoon unbleached all-purpose flour
• 1 cup milk
• 1 cup frozen corn
• 4 ounces chopped green chiles (more or less depending on your taste)
• 1 cup stuffing mix or leftover cornbread ((See the notes if using cornbread))
• 1/2 teaspoon salt
• freshly ground black pepper
• 1 cup Cheddar or Monterrey jack cheese, shredded (4 ounces)