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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Ingredients:
5 medium-size yellow squash, sliced (1 3/4 pounds) |
1 medium onion, chopped |
1 large egg, lightly beaten |
1 (6-ounce) package mexican-style cornbread mix |
1 (8 1/4-ounce) can cream-style corn |
1/2 cup chunky picante sauce |
2 tablespoons butter, softened |
1/4 teaspoon salt |
1/8 teaspoon pepper |
Directions:
1. Boil sliced squash and chopped onion in water to cover in a Dutch oven 30 minutes or until squash is tender; drain and lightly mash squash with a fork. Add beaten egg and remaining ingredients; stir until mixture is blended.
2. Spoon dressing into a lightly greased 1 1/2-quart baking dish.
3. Bake at 350° for 50 minutes or until set.
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