Peggy’s Squash Dressing

Zoe Hart Farmerville First Baptist Church Sesquicentennial Cookbook 1847-1997 6 to 8 medium squash2 packages Mexican corn bread1 bell pepper1 large onion1 can cream of mushroom1 lb Velveeta® cheese1 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. … Continue reading Peggy’s Squash Dressing