Рет қаралды 24,008
Squash Dressing Casserole
8 1/2 ounce box cornbread mix, prepared
1 cup water
1 teaspoon salt
4 - 5 cups chopped yellow summer squash
1/2 cup butter
10 oz. package chopped onion, celery, & green pepper
1 can (10.5 oz.) cream of chicken soup, undiluted
1 cup whole milk
1 egg, slightly beaten
1/2 teaspoon pepper
1 teaspoon Dan-Os Original Seasoning, optional
1 teaspoon sage
Prepare the cornbread according to the package directions. Cool and crumble into a large bowl; set aside. This could be done the night before.
Preheat oven to 350°.
In a saucepan, bring the water to a boil. Add salt. Add squash and cook covered for 3 to 5 minutes or until tender. Drain well.
In a large skillet, melt the butter. Add the onion, celery, and green pepper. Sauté until tender, about 5 minutes.
Stir the soup, milk, salt, and pepper into the cornbread and mix. Gently fold in the butter with veggies and the drained squash. Transfer to a greased 9” x 7” baking dish.
Bake, uncovered, at 350° for approximately 40 to 45 minutes.
CONTACT INFORMATION:
Come Sit At My Table
P.O. Box 1041
Mt. Sterling, KY 40353
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