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| Squash Dressing (Mine) Recipe |
Category: Holiday
Rating:
N/A
Servings: 1
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Ingredients
1 yellow squash
1 corn bread
2 can cream of chicken soup
2 tablespoon butter/oleo
1 large onion, chopped
1 large bell pepper, chopped
1/2 cup celery, chopped
4 eggs (see directions)
1 lb velveeta (mexican) (see directions)
1 salt & pepper, to taste
Cooking Directions:
I am sorry about the amounts...I haven't measured the ingredients, but after the first time you will have a better idea of how much to use.
Make a 9" skillit of cornbread. let cool. Take about 4-8 yellow squash (depending on size, about 2-3 lbs) and boil until soft. While the squash is cooking, put the cornbread in a bowl and cut with a butter knife (dull bladed dinner knife) until crumbly. I know there are other ways to crumble it, but there really is a difference. Melt butter in skillit, saute veggies until soft, let cool. Mix soup with eggs (I use between 3 and 6 eggs depending on how it looks). Add cooled veggies, stir well. Stir into cornbread. Add squash and "enough" of the water. Should be the consistancy of oatmeal. (lumpy & soupy at the same time) Stir in salt & pepper. Cut cheese into 1" cubes and stir in. People use between 1/2lb and 1 lb depending on how well they like cheese. I use the mild mexican, but others will prefer the hot. Pour/slide into baking dish allowing at least 1-2" growing room. Bake at 350f until done, lightly brown, and not runny (from the eggs). Allow to settle for 10-15 minutes.
Note: I *hate* squash and I *hate* cornbread stuffing...but this is one of my favorite dishes.
Recipe by Joan Mershon
holiday,southern
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