Ingredients
- 2 lb. yellow squash shopping list
- 1/2 c. water shopping list
- 1 (6 oz.) pkg. Mexican cornbread mix (mixed as directed) shopping list
- 2 c. milk shopping list
- 1/2 c. chopped celery shopping list
- 1/2 c. chopped onion shopping list
- 2 bell peppers, chopped shopping list
- 2-3 hot peppers, deseeded & chopped (if desired) shopping list
- 3-4 tbsp. butter shopping list
- 1 tsp. black pepper shopping list
- 1 (10 oz.) cream of chicken soup or cream of mushroom soup shopping list
- 2 1/2 tsp. poultry seasoning shopping list
- 6 slices American cheese shopping list
How to make it
- Preheat oven to 350 degrees. Cook squash in water in covered saucepan until tender. Drain and mash. Crumble cornbread into milk and set aside.
- Saute celery, onion and peppers in butter until tender. Add black pepper, soup and poultry seasoning. Add squash. Stir in cornbread mixture. Pour ingredients into greased 2 quart casserole baking dish. Bake for 1 hour or until set. Put cheese on top of dressing and brown.
People Who Like This Dish 4
- Allyha Nowhere, Us
- superfoodman Metropolis, IL
- goodeat Benton, MO
- debbie919 Manahawkin, NJ
- snowcat17 Milwaukee, WI
- clbacon Birmingham, AL
- cuzpat Sikeston, Mo
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The Rating
Reviewed by 4 people-
Love this version, sounds yummy and different...thanks and five forks!
debbie919
in Manahawkin loved it
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Well Good Morning :) This sounds like a winner!! HIGH FIVE FORKS!!
snowcat17
in Milwaukee loved it
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Five forky!!!
goodeat
in Benton loved it
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