Squash Dressing Casserole - A moist & tasty addition to a meal! Delicious way to use summer squash!
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, egg, 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
If you would like to order our cookbook, please use either the Reformation Publishers OR the Amazon link below.
https://www.reformationpublishers.com (scroll to the bottom of the page for our cookbook)
https://www.amazon.com/Come-Sit-At-My...
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