Squash Dressing

Name: Squash Dressing
Ingredients: 1 package (8-1/2 ounces) cornbread/muffin mix; 1/2 cup water; 4 cups chopped yellow summer squash; 1/2 cup butter; 1/2 cup each chopped onion, celery and green pepper; 1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted; 1 cup whole milk; 1 teaspoon salt; 1/2 teaspoon pepper

9 ingredients

4 steps

Ingredients

1 package (8-1/2 ounces) cornbread/muffin mix
1/2 cup water
4 cups chopped yellow summer squash
1/2 cup butter
1/2 cup each chopped onion, celery and green pepper
1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
1 cup whole milk
1 teaspoon salt
1/2 teaspoon pepper

Directions

1

Prepare cornbread according to package directions. Cool and crumble into a large bowl; set aside.
2

In a large saucepan, bring 1/2 in. of water to a boil. Add squash; cook, covered, for 3-5 minutes or until crisp-tender. Drain. Meanwhile, in a large skillet, melt butter. Add the onion, celery and green pepper; saute until tender.
3

Add vegetable mixture and squash to the cornbread. In a small bowl, combine the soup, milk, salt and pepper; add to cornbread and stir until blended. Transfer to a greased 11x7-in. baking dish.
4

Bake, uncovered, at 350° until golden brown, 40-45 minutes.