yellow squash dressing
A variation of southern cornbread dressing, made with lots of vegetables. Originally from Southern Living, slightly adapted.
prep time
1 Hr
cook time
40 Min
method
Bake
yield
8 serving(s)
Ingredients
- 2 (6 oz.) packages mexican cornbread mix
- 2 pounds yellow squash, sliced
- 2 cups water
- 1/2 cup butter
- 1 cup chopped onion
- 1 cup chopped celery
- 1/2 cup chopped green bell pepper
- 1/2 cup sliced green onion
- 1 can cream of chicken soup
- 2 cups milk
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
How To Make yellow squash dressing
-
Step 1Bake cornbread according to package directions; cool on a wire rack.Crumble and set aside.
-
Step 2Combine squash and water in a large saucepan, and bring to a boil. Cover and reduce heat, and simmer 8 minutes or until squash is tender; drain and set aside.
-
Step 3Melt butter in a large heavy skillet over medium-high heat; add onion and next 3 ingredients, and cook, stirring constantly, until tender.
-
Step 4Combine cornbread, squash, onion mixture, soup, and remaining ingredients; spoon into a lightly greased 13x9 inch baking dish. Bake at 350 degrees for 40 minutes or until thoroughly heated.
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