Squash Dressing

11 ingredients
7 steps

Ingredients

  • 1 pkg. Martha White Mexican cornbread
  • 1 tsp. baking powder
  • 6 to 7 medium squash, diced
  • 1 stick butter
  • 1 onion
  • 1 bell pepper
  • 1 jar pimento
  • 1 can cream of mushroom soup
  • 1/4 c. water
  • 1 lb. Velveeta
  • salt and pepper to taste

Directions

  1. 1
    Add the baking powder to the cornbread mix and prepare as directed on package.
  2. 2
    Melt butter in heavy skillet.
  3. 3
    Add squash, onion and pepper.
  4. 4
    Saute until tender.
  5. 5
    Transfer to casserole dish and add all other ingredients.
  6. 6
    Crumble cornbread and add, stirring slightly.
  7. 7
    Bake at 300° for 30 minutes.

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