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Prep Time: 25 Minutes Cook Time: 45 Minutes |
Ready In: 70 Minutes Servings: 4 |
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a nice tasty dressing. Ingredients:
2 (6 ounce) packages mexican cornbread mix |
2 eggs |
1 1/3 cups milk |
2 lbs yellow squash, sliced |
1 cup water |
1/2 cup margarine |
1 cup chopped onion |
1 cup chopped celery |
1/2 cup chopped green bell pepper |
1 (10 ounce) can cream of chicken soup, undiluted |
2 teaspoons chicken bouillon |
Directions:
1. Prepare cornbread according to package directionswith eggs and milk. Cool and crumble into a large bowl.
2. Combine squash and water in saucepan and bring to a boil.
3. Cook about 10 minutes until squash is tender. Drain and mash.
4. Melt margarine in skillet over medium heat and saute onion, celery, and bell pepper.
5. Combine crumbled cornbread, squash, onion mixture, cream of chicken soup, and chicken bouillon.
6. Mix well and spoon into greased 9x12 inch baking dish.
7. Bake uncovered at 350 degrees for 45 minutes.
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