Yellow Squash Dressing
photo by Sassy J
- Ready In:
- 1hr 40mins
- Ingredients:
- 12
- Serves:
-
8
ingredients
- 2 (340.19 g) package Mexican cornbread mix
- 907.18 g yellow squash, sliced
- 473.18 ml water
- 118.29 ml butter or 118.29 ml margarine
- 236.59 ml chopped onion
- 236.59 ml chopped celery
- 118.29 ml chopped green pepper
- 118.29 ml sliced green onion
- 297.66 g can cream of chicken soup, undiluted
- 473.18 ml milk
- 2.46 ml salt
- 1.23 ml pepper
directions
- Bake cornbread according to package directions; cool on a wire rack.
- Crumble and set aside.
- Combine squash and water in a large saucepan, and bring to a boil.
- Cover and reduce heat, and simmer 8 minutes or until squash is tender; drain and set aside.
- Melt butter in alarge heavy skillet over medium-high heat; add onion and next 3 ingredients, and cook, stirring constantly, until tender.
- Combine cornbread, squash, onion mixture, soup, and remaining ingredients; spoon into a lightly greased 11x7 inch baking dish.
- Bake at 350 degrees for 40 minutes or until thoroughly heated.
Questions & Replies
Got a question?
Share it with the community!