Real Recipes From Real Home Cooks ®

aunt estelle's squash dressing

(1 rating)
Recipe by
Darlene Cheeseman
Chase City, VA

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 !

(1 rating)
yield 6 to 8
prep time 30 Min
cook time 1 Hr
method Bake

Ingredients For aunt estelle's squash dressing

  • 2 c
    yellow squash
  • 2 c
    cornbread , crumbled
  • 1 md
    onion , minced
  • 1
  • 1 can
    cream of chicken soup
  • 1/2 stick
    butter, melted

How To Make aunt estelle's squash dressing

  • 1
    Prepare 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.
  • 2
    While the cornbread bakes wash, slice, cook and drain the yellow squash. Mash out as much liquid as possible.
  • 3
    Combine 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.
  • 4
    Place 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.

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