Aunt Estelle's Squash Dressing

Aunt Estelle's Squash Dressing Recipe

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Darlene Cheeseman

By
@DarsDiner

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 !

Rating:
★★★★★ 1 vote
Serves:
6 to 8
Prep:
30 Min
Cook:
1 Hr
Method:
Bake

Ingredients

2 c
yellow squash
2 c
cornbread , crumbled
1 medium
onion , minced
1
egg,beaten
1 can(s)
cream of chicken soup
1/2 stick
butter, melted

Step-By-Step

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.
2While the cornbread bakes wash, slice, cook and drain the yellow squash. Mash out as much liquid as possible.
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.
4Place mixture in a well buttered 9 x 9 casserole dish. Bake at 350 degrees for about an hour.
5****Sometimes I use fresh zucchini instead of the yellow squash and sometimes a combination of both.

About Aunt Estelle's Squash Dressing

Course/Dish: Vegetables, Side Casseroles
Main Ingredient: Vegetable
Regional Style: Southern
Other Tag: Quick & Easy