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Prep Time: 30 Minutes Cook Time: 40 Minutes |
Ready In: 70 Minutes Servings: 8 |
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I got this recipe from my husbandâs cousin. She always made the luscious dressing for her mother at Thanksgiving Ingredients:
1 package (8-1/2 ounces) corn bread/muffin mix |
1/2 cup water |
4 cups chopped yellow summer squash |
1/2 cup butter |
1/2 cup each chopped onion, celery and green pepper |
1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted |
1 cup milk |
1 teaspoon salt |
1/2 teaspoon pepper |
Directions:
1. Prepare corn bread according to package directions. Cool and crumble into a large bowl; set aside.
2. In a large saucepan, bring 1/2 in. of water to a boil. Add squash; cook, covered, for 3-5 minutes or until crisp-tender. Drain. Meanwhile, in a large skillet, melt butter. Add the onion, celery and green pepper; saute until tender.
3. Add vegetable mixture and squash to the corn bread. In a small bowl, combine the soup, milk, salt and pepper; add to corn bread and stir until blended. Transfer to a greased 11-in. x 7-in. baking dish.
4. Bake, uncovered, at 350° for 40-45 minutes or until golden brown. Yield: 8 servings.
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