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Prep Time: 0 Minutes Cook Time: 60 Minutes |
Ready In: 60 Minutes Servings: 15 |
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Found online!! Ingredients:
2 lb. yellow squash |
1/2 c. water |
1 (6 oz.) pkg. mexican cornbread mix (mixed as directed) |
2 c. milk |
1/2 c. chopped celery |
1/2 c. chopped onion |
2 bell peppers, chopped |
2-3 hot peppers, deseeded & chopped (if desired) |
3-4 tbsp. butter |
1 tsp. black pepper |
1 (10 oz.) cream of chicken soup or cream of mushroom soup |
2 1/2 tsp. poultry seasoning |
6 slices american cheese |
Directions:
1. Preheat oven to 350 degrees. Cook squash in water in covered saucepan until tender. Drain and mash. Crumble cornbread into milk and set aside.
2. Saute celery, onion and peppers in butter until tender. Add black pepper, soup and poultry seasoning. Add squash. Stir in cornbread mixture. Pour ingredients into greased 2 quart casserole baking dish. Bake for 1 hour or until set. Put cheese on top of dressing and brown.
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