Squash dressing (mine)
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Squash dressing (mine)
  Squash    Holiday    Southern    Dressings  
Last updated 6/12/2012 1:24:39 AM. Recipe ID 58284. Report a problem with this recipe.
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      Title: Squash dressing (mine)
 Categories: My favorite, Holiday, Southern, Pot luck, Cassarole
      Yield: 1 Servings
 
           Yellow Squash
           Corn bread
      2 cn Cream of Chicken soup
      2 tb Butter/oleo
      1 lg Onion, chopped
      1 lg Bell pepper, chopped
    1/2 c  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.
  
  




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Recipe ID 58284 (Apr 03, 2005)

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