Squash Dressing

1. 1

   Prepare cornbread according to package directionswith eggs and milk.

2. 2

   Cool and crumble into a large bowl.

3. 3

   Combine squash and water in saucepan and bring to a boil.

4. 4

   Cook about 10 minutes until squash is tender.

5. 5

   Drain and mash.

6. 6

   Melt margarine in skillet over medium heat and saute onion, celery, and bell pepper.

7. 7

   Combine crumbled cornbread, squash, onion mixture, cream of chicken soup, and chicken bouillon.

8. 8

   Mix well and spoon into greased 9x12 inch baking dish.

9. 9

   Bake uncovered at 350 degrees for 45 minutes.

* Per serving · 4 servings · Values may vary.

No additional tips available.