Squash Dressing (Mine) from the Recipes EU Collection

 


Squash Dressing (Mine) Recipe

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Squash Dressing (Mine)
Yellow Squash
Corn bread
2 can Cream of Chicken soup
2 tbsp Butter/oleo
1 large Onion, chopped
1 large Bell pepper, chopped
1/2 cup Celery, chopped
4 Eggs (see directions)
1 lb Velveeta (mexican)
-(see directions)
Salt & pepper, to taste


I am sorry about the amounts...I haven't measured the ingredients, but
after the first time you will have a better idea of how much to use.

Make a 9" skillit of cornbread. let cool. Take about 4-8 yellow
squash (depending on size, about 2-3 lbs) and boil until soft. While
the squash is cooking, put the cornbread in a bowl and cut with a
butter knife (dull bladed dinner knife) until crumbly. I know there
are other ways to crumble it, but there really is a difference. Melt
butter in skillit, saute veggies until soft, let cool. Mix soup with
eggs (I use between 3 and 6 eggs depending on how it looks). Add
cooled veggies, stir well. Stir into cornbread. Add squash and
"enough" of the water. Should be the consistancy of oatmeal. (lumpy &
soupy at the same time) Stir in salt & pepper. Cut cheese into 1"
cubes and stir in. People use between 1/2lb and 1 lb depending on how
well they like cheese. I use the mild mexican, but others will prefer
the hot. Pour/slide into baking dish allowing at least 1-2" growing
room. Bake at 350f until done, lightly brown, and not runny (from the
eggs). Allow to settle for 10-15 minutes.

Note: I *hate* squash and I *hate* cornbread stuffing...but this is
one of my favorite dishes.

Recipe by Joan Mershon
 


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Squash Dressing (Mine) - a delicious recipe from Recipes.eu.com