Squash Dressing

This Southern-style casserole, similar to cornbread dressing, is made with yellow squash. Savory and comforting, it's served with turkey at holiday meals.

• Preparation Time: 30 mins
• Cooking Time: 1 hr 15 mins
• Total Time: 1 hr 45 mins
• Calories: 566 Calories

Ingredients

• 4 eggs
• 2 tablespoons butter
• 1 large onion, chopped
• salt and ground black pepper to taste
• 3 large stalks celery, chopped
• 1 large green bell pepper, chopped
• 1 (9x9 inch) pan prepared cornbread
• 2 (10.5 ounce) cans cream of chicken soup
• 2.5 pounds yellow squash, cut into chunks
• 1 (1 pound) package Mexican-style processed cheese food (such as Mexican Velveet

Recipe Instructions

Step 1

Preheat the oven to 350 degrees F (175 degrees C). Grease a 15x17-inch baking dish.

Step 2

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.

Step 3

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.

Step 4

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.

Step 5

Bake in the preheated oven until set and lightly browned, about 1 hour. Let stand 10 to 15 minutes before serving.