Title: Squash Dressing (Mine)
Categories: My favorite, Holiday, Southern, Pot luck, Casserole
Yield: 1 servings
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" skillet 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 skillet, 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
consistency of oatmeal. (Lumpy & soupy at the same
time) Stir in salt & pepper. Cut cheese into 1"
cubes and stir in. People use between 1/2 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 350 F 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.
