Squash Dressing
Course: VegetablesCuisine: EuropeanPrep Time
30 mins
Cook Time
1
minuteTotal Time
1
minuteServings
8
Ingredients
2 ½ pounds — yellow squash, cut into chunks
1 (9×9 inch) pan — prepared cornbread
2 tablespoons — unsalted butter
1 large — onion, chopped
1 large — green bell pepper, chopped
3 large stalks — celery, chopped
2 (10.5 ounce) cans — cream of chicken soup
4 large — eggs
undefined — salt and ground black pepper to taste
1 (1 pound) package — Mexican-style processed cheese food (such as Mexican Velveeta®), cut into 1-inch cubes
Directions
- Preheat the oven to 350 degrees F (175 degrees C). Grease a 15×17-inch baking dish.
- Place squash in a saucepan with about 1 cup of water. Cover and cook over medium-low heat until soft, about 15 minutes. Drain, save about 3/4 cup of squash cooking liquid, and set aside. Break cornbread into small chunks, transfer to a large bowl, and chop with a dinner knife until crumbled. Set aside.
- Melt butter in a skillet over medium heat. Add onion, bell pepper, and celery. Cook, stirring often until soft, about 10 minutes. Mix cream of chicken soup and eggs together in a bowl. Add vegetables from skillet, and season to taste with salt and pepper.
- Stir soup mixture into cornbread. Gently stir in cooked squash. Add enough reserved squash cooking liquid to give dressing consistency of cooked oatmeal (slightly soupy). Stir in cheese. Add dressing to the prepared baking dish.
- Bake in the preheated oven until set and lightly browned, about 1 hour. Let stand 10 to 15 minutes before serving.
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