Squash Dressing

Polly Dumas, FHS

  • 1/2 cup chopped onion
  • 1/2 green pepper, chopped
  • 1/2 cup chopped celery
  • 1/2 cup butter
  • 5 cups crumbled corn bread
  • 2 cup milk
  • 1 (10 3/4 oz) can cream of chicken soup (undiluted)
  • 3 cups chopped cooked yellow squash, drained
  • 1 tsp salt
  • 1/4 tsp pepper

Sauté onion, pepper and celery butter until tender. Add to corn bread and stir well. Stir in remaining ingredients, mixing well. Pour into a greased 13x9x2 inch baking dish.

Bake at 400° for 50 minutes or until lightly browned.

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