Squash Dressing
- Ready In:
- 1hr 10mins
- Ingredients:
- 11
- Yields:
-
6 dressings
- Serves:
- 6
ingredients
- 2 (6 ounce) packages Mexican cornbread mix
- 2 eggs
- 1 1⁄3 cups milk
- 2 lbs yellow squash, sliced
- 1 cup water
- 1⁄2 cup margarine
- 1 cup chopped onion
- 1 cup chopped celery
- 1⁄2 cup chopped green bell pepper
- 1 (10 ounce) can cream of chicken soup, undiluted
- 2 teaspoons chicken bouillon
directions
- Prepare cornbread according to package directionswith eggs and milk. Cool and crumble into a large bowl.
- Combine squash and water in saucepan and bring to a boil.
- Cook about 10 minutes until squash is tender. Drain and mash.
- Melt margarine in skillet over medium heat and saute onion, celery, and bell pepper.
- Combine crumbled cornbread, squash, onion mixture, cream of chicken soup, and chicken bouillon.
- Mix well and spoon into greased 9x12 inch baking dish.
- Bake uncovered at 350 degrees for 45 minutes.
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RECIPE SUBMITTED BY
weekend cooker
United States
<p>Hello everyone, My name is Doug and I am the host of I recommend tag.I am in my early 40's, I am married, with two children. Michael 14, and katherine 10 . I started to learn to cook, after I got married, when my wife started working nights, and I couldn't get around because I had my entire left leg rebuilt. I just completed remodeling my entire house, and am very active at volunteering at my childrens schools.<br />Rating System <br />5 stars- Outstanding (4 out 4 ) in family enjoyed. <br />4 stars - Very good (3 out of 4) in family enjoyed. Will make no adjustments. <br />3 stars - good, might consider an adjustment <br />2 stars- Okay- will make adjustment <br />1 star- debatable I will make again, would with right adjustment <br />0 stars - Will not attempt again.</p>