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Prep Time: 60 Minutes Cook Time: 40 Minutes |
Ready In: 100 Minutes Servings: 10 |
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Southern Living; family favorite. Ingredients:
2 (6 ounce) packages mexican cornbread mix |
2 lbs yellow squash, sliced |
2 cups water |
1/2 cup butter or 1/2 cup margarine |
1 cup chopped onion |
1 cup chopped celery |
1/2 cup chopped green pepper |
1/2 cup sliced green onion |
1 (10 1/2 ounce) can cream of chicken soup, undiluted |
2 cups milk |
1/2 teaspoon salt |
1/4 teaspoon pepper |
Directions:
1. Bake cornbread according to package directions; cool on a wire rack.
2. Crumble and set aside.
3. Combine squash and water in a large saucepan, and bring to a boil.
4. Cover and reduce heat, and simmer 8 minutes or until squash is tender; drain and set aside.
5. Melt butter in alarge heavy skillet over medium-high heat; add onion and next 3 ingredients, and cook, stirring constantly, until tender.
6. Combine cornbread, squash, onion mixture, soup, and remaining ingredients; spoon into a lightly greased 11x7 inch baking dish.
7. Bake at 350 degrees for 40 minutes or until thoroughly heated.
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