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Prep Time: 10 Minutes Cook Time: 40 Minutes |
Ready In: 50 Minutes Servings: 6 |
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When my grandchildren refused to eat yellow summer squash, I came up with this recipe, a tasty side dish for any meat. It's a lightly sweet, hearty stuffing that's a hit with kids and adults.Frances Tanner, Milledgeville, Georgia Ingredients:
2 cups chopped yellow summer squash |
1 medium onion, chopped |
1/4 cup butter, cubed |
4 cups crumbles corn bread |
1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted |
3 eggs, beaten |
1/4 teaspoon salt |
dash pepper |
Directions:
1. In a large skillet, saute the squash and onion in butter until tender. Remove from the heat; stir in remaining ingredients. Transfer to a greased 1-qt. casserole. Bake, uncovered, at 350° for 40 minutes. Yield: 6 servings.
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