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Prep Time: 30 Minutes Cook Time: 30 Minutes |
Ready In: 60 Minutes Servings: 4 |
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A filling dish, made unusual by the use of cornbread and poultry seasoning. Makes me think of Thanksgiving. Vegetarian. I can easily make a meal of this. Reheats very well. Ingredients:
6 -7 medium yellow squash, cooked and drained thoroughly |
9 pieces yellow meal cornbread (8-9 inches cold small pan) |
1/2 cup chopped onion |
1/2 cup chopped celery |
1/2 cup margarine or 1/2 cup butter, divided |
1 1/2 cups milk |
1 (10 3/4 ounce) can cream of mushroom soup (straight from can) or 1 (10 3/4 ounce) can chicken soup (straight from can) |
1 teaspoon poultry seasoning |
3/4 teaspoon ground sage |
salt and pepper |
Directions:
1. Saute onion and celery in 1/4 stick butter or margarine until soft, not brown.
2. Put remaining margarine in cooked squash. Mix well.
3. In large mixing bowl, combine milk and soup; add squash mixture and mix well.
4. Add onion/celery mix.
5. Crumble cornbread into mixture.
6. Add seasonings and mix well.
7. Pour into large, shallow baking dish and bake uncovered at 350 for 30 minutes.
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