Cornbread 'N' Squash Dressing

Name: Cornbread 'N' Squash Dressing
Ingredients: 1 pound yellow squash, coarsely chopped; 1/4 cup butter; 1 large sweet onion, chopped; 1 medium-size red bell pepper, chopped; 2 celery ribs, chopped; 1 (10 3/4-oz.) can cream of chicken soup; 1 (14-oz.) can chicken broth; 3/4 teaspoon freshly ground black pepper; 1/4 to 1/2 tsp. ground red pepper; 1/2 teaspoon poultry seasoning; 5 cups cooked, crumbled cornbread

11 ingredients

5 steps

Ingredients

1 pound yellow squash, coarsely chopped
1/4 cup butter
1 large sweet onion, chopped
1 medium-size red bell pepper, chopped
2 celery ribs, chopped
1 (10 3/4-oz.) can cream of chicken soup
1 (14-oz.) can chicken broth
3/4 teaspoon freshly ground black pepper
1/4 to 1/2 tsp. ground red pepper
1/2 teaspoon poultry seasoning
5 cups cooked, crumbled cornbread

Directions

1

Preheat oven to 350°. Cook squash in boiling water to cover in a large skillet 8 to 10 minutes or just until tender. Drain well on paper towels.
2

Melt butter in skillet over medium-high heat; add onion, bell pepper, and celery, and saute 8 to 10 minutes or until vegetables are tender. Remove skillet from heat. Stir in soup and next 4 ingredients. Gently stir in cornbread and squash. Spoon mixture into a lightly greased 13- x-9-inch baking dish.
3

Bake at 350° for 40 to 45 minutes or until golden.
4

Note: To make ahead, prepare recipe as directed through Step Cover unbaked casserole, and chill up to 24 hours. Let dressing come to room temperature (about 30 minutes), and bake as directed.
5

An 8-inch skillet or pan of baked cornbread will yield about 5 cups crumbled.