Squash Casserole

(Knock your socks off good)

4 medium size zucchini, sliced thin

4 medium yellow summer squash, sliced thin

1 purple onion, chopped

1 sweet onion, chopped

½ pound sweet Italian sausage (uncooked), shredded

2 pints sour cream

1-pint heavy (or whipping) cream

1 small box (about 2 cups) cornbread dressing mix

1 6-8 ounce package taco mix shredded cheese

Olive oil

Combine all ingredients in a large mixing bowl and mix thoroughly. Coat the bottom of a large deep baking pan with olive oil. Add mixed ingredients to oiled pan and bake in a preheated 350-degree oven for about 2 hours (or until squash is tender and top layer is brown).