Squash Dressing
Prep Time:
30 mins
Total Time:
1 hr 30 mins
Servings:
8 to 10 servings
Ingredients
-
1 (7-ounce) package cornbread mix
-
1 pound yellow squash, thinly sliced
-
2 cups chopped onion
-
2 cups chopped celery
-
2 cups sliced fresh mushrooms
-
1 1/2 cups chicken broth
-
1 (10.75-ounce)can cream of chicken with herbs soup
-
1 cup shredded sharp Cheddar cheese
-
2 eggs
-
1/2 teaspoon salt
-
1/2 teaspoon ground black pepper
Directions
1.
Prepare cornbread mix according to package directions; crumble, and set aside.
2.
Preheat oven to 350 degrees. Grease a 13-x-9-x-2-inch baking dish; set aside.
3.
In a large Dutch oven, combine squash, onion, celery, and mushrooms. Add water to cover and bring to a boil over high heat on stovetop. Reduce heat and simmer, uncovered, for 10 minutes. Drain well.
4.
In a large bowl, combine vegetables, crumbled cornbread, and remaining ingredients, stirring well. Spoon mixture into prepared baking dish.
5.
Bake for 45 to 50 minutes, or until set.
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