YELLOW SQUASH DRESSING

A unique and tasty change from the traditional southern dressing recipe….especially good in the summer months. And a bonus, it doesn’t have to sit overnight for the flavors to develop like a traditional dressing….you can make and eat the same day!

YOU’LL NEED:

2 C. Crumbled cornbread
1/2 C. Onion ; Chopped
4 Tbsp. Margarine or butter
2 C. Yellow squash ; Chopped
2 Eggs ; Beaten
1 Can Cream of chicken soup

HOW TO MAKE:

1-Sauté onion and squash in margarine, about 15 minutes until soft.
2-Cool squash enough that the eggs don’t scramble.
3-Add soup and beaten eggs; mix well. Salt and pepper to taste.
4-Add crumbled cornbread (a great way to use up leftover cornbread).
5-Mix until uniform and cornbread has absorbed the liquid.
6-Spray casserole dish or pie plate with Pam.
7-Pour into casserole dish or pie plate.
8-Bake at 350 F, about 40 minutes, until inserted knife comes out clean.

NOTES:

This is a great Sunday dish…you can make the cornbread and sauté the squash and onions in the morning. Mix it all together and bake it for lunch or dinner…it’s a great taste surprise!

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