Squash Dressing
2 cups cooked Yellow Squash
10-ounce package Frozen Seasoning Blend (chopped onion, celery, red and green bell pepper and parsley)
1 stick Butter (8 tablespoons)
1 Mexican Cornbread Mix (cooked according to package directions)
2 Eggs
10.5-ounce can Cream of Chicken Soup (undiluted)
Slice squash and cover with water in saucepan. Add 1-1/2 teaspoons Salt. (can use yellow crookneck and zucchini combined). Boil until tender. Drain in a colander, mash and measure 2 cups.
While squash is cooking bake the cornbread according to package directions. Cool and crumble. In a saucepan melt butter, add seasoning blend and sauté. Turn off heat and add the squash, cornbread, eggs and soup. Stir well to combine. Pour into a buttered baking casserole dish and bake at 350 degrees F for 20 - 25 minutes until firm. Freezes beautifully before cooking.
#retrorecipe
#forgottenrecipe
#classicrecipes #summer side
26 июн 2023
