aunt estelle's squash dressing
(1 rating)
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This is a simple recipe. I think what makes it so special to me is the memory of eating it on my Aunt Estelle's tiny kitchen table piled high with plates of baked ham and fried chicken and fresh sliced tomatoes and cukes from the garden and of course some kind of wonderful cake or pie to wash it down with !
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(1 rating)
yield
6 to 8
prep time
30 Min
cook time
1 Hr
method
Bake
Ingredients For aunt estelle's squash dressing
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2 cyellow squash
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2 ccornbread , crumbled
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1 mdonion , minced
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1egg,beaten
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1 cancream of chicken soup
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1/2 stickbutter, melted
How To Make aunt estelle's squash dressing
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1Prepare your cornbread. Sometimes I make it from scratch but I often use a Martha White Sweet Yellow cornbread mix and bake in an 8x8 pan. Cool and crumble.
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2While the cornbread bakes wash, slice, cook and drain the yellow squash. Mash out as much liquid as possible.
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3Combine the cornbread , squash and minced onion in a large bowl. In a small bowl mix the soup, egg and melted butter. Add this to the cornbread/squash mixture and combine well.
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4Place mixture in a well buttered 9 x 9 casserole dish. Bake at 350 degrees for about an hour.
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5****Sometimes I use fresh zucchini instead of the yellow squash and sometimes a combination of both.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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