• Prep Time:
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  • Serves: 1 Servings

Squash Dressing (Mine)

  • Recipe Submitted by on

Category: Holiday

 Ingredients List

  • Yellow Squash
  • Corn bread
  • 2 cn Cream of Chicken soup
  • 2 tb Butter/oleo
  • 1 lg Onion, chopped
  • 1 lg Bell pepper, chopped
  • 1/2 c Celery, chopped
  • 4 Eggs (see directions)
  • 1 lb Velveeta (mexican)
  • -(see directions)
  • Salt & pepper, to taste


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.

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