Squash Dressing

1. 1

   Prepare cornbread according to package directions. Cool and crumble into a large bowl; set aside.

2. 2

   In a large saucepan, bring 1/2 in. of water to a boil. Add squash; cook, covered, for 3-5 minutes or until crisp-tender. Drain. Meanwhile, in a large skillet, melt butter. Add the onion, celery and green pepper; saute until tender.

3. 3

   Add vegetable mixture and squash to the cornbread. In a small bowl, combine the soup, milk, salt and pepper; add to cornbread and stir until blended. Transfer to a greased 11x7-in. baking dish.

4. 4

   Bake, uncovered, at 350u00b0 until golden brown, 40-45 minutes.

* Per serving · 4 servings · Values may vary.

No additional tips available.