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 Squash Dressing

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Number of posts : 2606
Age : 49
Registration date : 2008-09-25

PostSubject: Squash Dressing   May 27th 2012, 12:22 pm

Squash Dressing

2 (6 ounce) packages Mexican cornbread mix 2 (168 g)
2 eggs
11⁄3 cups milk 320 ml
2 pounds yellow squash, sliced 1 kg
½ cup (1 stick) butter 120 ml
1 cup onion, chopped 240 ml
1 cup celery, chopped 240 ml
½ cup green bell pepper, chopped 120 ml
1 (10 ounce) can condensed
cream of chicken soup 280 g
2 teaspoons chicken bouillon 10 ml

• Prepare cornbread according to package directions
with eggs and milk. Cool and crumble into large
• Combine squash and 1 cup (240 ml) water in
saucepan and bring to a boil. Cook about 10 minutes
until squash is tender. Drain and mash.
• Melt butter in skillet over medium heat and saute
onion, celery and bell pepper.
• Combine crumbled cornbread, squash, onion
mixture, cream of chicken soup, milk and chicken
bouillon. Mix well and spoon into greased
9 x 13-inch (23 x 33 cm) baking dish.
• Bake uncovered at 350° (176° C) for 45 minutes.

A hungry stomach seldoms scorns plain food.
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