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Prep Time: 60 Minutes Cook Time: 40 Minutes |
Ready In: 100 Minutes Servings: 6 |
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I totally stole this recipe from my mom after she made it this past Thanksgiving. Very tasty, but definitely not for those on a diet. To make it a meal, simply add some sliced, cooked chicken breasts to the mix before baking! Ingredients:
2 cups yellow squash (precooked to taste) |
2 cups cornbread (crumbled) |
2 eggs, beaten |
1 (8 ounce) can cream of chicken and mushroom soup |
1/2 cup margarine |
1 medium white onion |
1/8 teaspoon black pepper (to taste) |
1/8 teaspoon sage (optional) |
Directions:
1. Cook onion in margarine for 15 min or until soft. Stir all ingredients and pour into a casserole dish sprayed with Pam. Cook at 350 degrees for 35-40 minute Great alternative to boring Thanksgiving dressing!
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