Squash dressing - sl 11/86
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | cups | Yellow squash; sliced |
| 1 | medium | Onion; chopped |
| 1 | cup | ;water |
| 2 | cups | Cornbread crumbs |
| 1 | each | (10-3/4 oz) can cream of chicken soup; undiluted |
| ¼ | cup | Butter or margarine; melted |
| ¼ | teaspoon | Pepper |
Directions
Combine squash, onion, and water in a medium saucepan; bring to a boil. Cover, reduce heat, and simmer 10 minutes or until squash and onion are tender. Drain well; mash.
Combine squash mixture with remaining ingredients; stirring well.
Spoon into a greased 1-½ quart casserole. Bake at 350F for 25 minutes or until thoroughly heated. Yield: 4 to 6 servings.
Doris F. Ward of Mississippi, in November, 1986"Southern Living" Typos by Jeff Pruett.
Submitted By JEFF PRUETT On 11-04-95