Ingredients:

Baked skillet of cornbread (your favorite recipe)

1 large package hash brown potatoes

1 can cream of mushroom soup

Black Pepper

1 (8 ounce) carton French onion sour cream dip

½ teaspoon hot relish

1 large green pepper

1 large onion

2 cups cheese

dash of oregano

dash of garlic salt

dash of ginger

½ cup celery, chopped

¼ cup Hellmann’s mayonnaise

½ teaspoon, dry mustard

Directions:

Preheat your oven to 350*. Mix all ingredients. Crumble cornbread and put half in the bottom of a well-buttered casserole. Put remaining ingredients over cornbread, then cover with remaining cornbread. Bake at 350* for 1 hour. Sprinkle cheese lightly over a dish that is to be baked, or mix with crumbs. Too thick a layer of cheese alone may turn into a rubbery crust.