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Prep Time: 30 Minutes Cook Time: 30 Minutes |
Ready In: 60 Minutes Servings: 10 |
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This is a great squash dressing; you can’t really taste the squash that much. It makes it very moist. Ingredients:
2 cups diced yellow squash |
2 cups crumbled cornbread |
1/2 cup margarine, melted |
2 teaspoons dried sage |
1 (10 3/4 ounce) can cream of chicken soup |
1 egg, beaten |
1 large onion, chopped |
1 1/2 teaspoons sugar |
salt and pepper |
1/4 cup milk |
Directions:
1. Place squash in steamer basket over boiling water, and steam until tender.
2. Preheat oven to 350 degrees F (175 degrees C). Lightly grease a medium baking dish.
3. In a bowl, mix the squash, cornbread, margarine, sage, cream of chicken soup, egg, onion, sugar, salt and pepper, and milk. Transfer to the prepared baking dish.
4. Bake 30 minutes in the preheated oven, or until lightly browned.
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