Yellow Squash Dressing

1. 1

   Bake cornbread according to package directions; cool on a wire rack.

2. 2

   Crumble and set aside.

3. 3

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

4. 4

   Cover and reduce heat, and simmer 8 minutes or until squash is tender; drain and set aside.

5. 5

   Melt butter in alarge heavy skillet over medium-high heat; add onion and next 3 ingredients, and cook, stirring constantly, until tender.

6. 6

   Combine cornbread, squash, onion mixture, soup, and remaining ingredients; spoon into a lightly greased 11x7 inch baking dish.

7. 7

   Bake at 350 degrees for 40 minutes or until thoroughly heated.

* Per serving · 4 servings · Values may vary.

No additional tips available.