Peggy’s Squash Dressing

Zoe Hart
Farmerville First Baptist Church Sesquicentennial Cookbook 1847-1997

  • 6 to 8 medium squash
  • 2 packages Mexican corn bread
  • 1 bell pepper
  • 1 large onion
  • 1 can cream of mushroom
  • 1 lb Velveeta® cheese
  • 1 small jar pimento

Cook squash until tender; drain. Bake corn bread according to directions. Then crumble in large bowl. Sauté bell pepper and onions until done. Cube Velveeta® cheese. Combine all ingredients; mixing well. Bake in 350 degree oven until bubby and slightly brown.





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