Squash Dressing

Name: Squash Dressing
Ingredients: 12 small yellow squash (about 2 lb.), cooked and drained; 1 c. bell pepper, chopped; 1 c. celery, chopped; 1 c. onion, chopped; 1 tsp. garlic salt; 1 tsp. salt; 1 tsp. pepper; 1/4 tsp. Accent; 1 bay leaf; dash of nutmeg; 1/2 c. oil; 3 c. cornbread crumbs; 2 eggs, beaten; 1 tsp. sage; 1 c. cheese, grated

15 ingredients

3 steps

Ingredients

12 small yellow squash (about 2 lb.), cooked and drained
1 c. bell pepper, chopped
1 c. celery, chopped
1 c. onion, chopped
1 tsp. garlic salt
1 tsp. salt
1 tsp. pepper
1/4 tsp. Accent
1 bay leaf
dash of nutmeg
1/2 c. oil
3 c. cornbread crumbs
2 eggs, beaten
1 tsp. sage
1 c. cheese, grated

Directions

1

Saute the squash, bell pepper, celery, onion, garlic salt, salt, pepper, Accent, bay leaf and nutmeg in oil over low heat. Cover pan and cook until tender. Remove bay leaf.
2

Add cornbread crumbs, eggs, sage and 1/2 cup grated cheese.
3

Put in casserole and bake at 350° for 20 minutes. Sprinkle remaining cheese over top and return to oven for 10 minutes. Serves 6 to 8. Freezes well.