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Squash Dressing Recipe
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Squash Dressing Recipe

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5 10 9
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I got this recipe from my husband’s cousin. She always made the luscious dressing for her mother at Thanksgiving
TOTAL TIME: Prep: 30 min. + cooling Bake: 40 min.
MAKES:8 servings
TOTAL TIME: Prep: 30 min. + cooling Bake: 40 min.
MAKES: 8 servings

Ingredients

  • 1 package (8-1/2 ounces) corn bread/muffin mix
  • 1/2 cup water
  • 4 cups chopped yellow summer squash
  • 1/2 cup butter
  • 1/2 cup each chopped onion, celery and green pepper
  • 1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
  • 1 cup milk
  • 1 teaspoon salt
  • 1/2 teaspoon pepper

Nutritional Facts

3/4 cup: 311 calories, 19g fat (10g saturated fat), 70mg cholesterol, 930mg sodium, 31g carbohydrate (9g sugars, 2g fiber), 6g protein .

Directions

  1. Prepare corn bread according to package directions. Cool and crumble into a large bowl; set aside.
  2. In a large saucepan, bring 1/2 in. of water to a boil. Add squash; cook, covered, for 3-5 minutes or until crisp-tender. Drain. Meanwhile, in a large skillet, melt butter. Add the onion, celery and green pepper; saute until tender.
  3. Add vegetable mixture and squash to the corn bread. In a small bowl, combine the soup, milk, salt and pepper; add to corn bread and stir until blended. Transfer to a greased 11-in. x 7-in. baking dish.
  4. Bake, uncovered, at 350° for 40-45 minutes or until golden brown. Yield: 8 servings.
Originally published as Squash Dressing in Country Extra September 2009, p51


Reviews for Squash Dressing

AVERAGE RATING
(9)
RATING DISTRIBUTION
5 Star
 (9)
4 Star
 (0)
3 Star
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MY REVIEW
usedtateach User ID: 5348490 246218
Reviewed Mar. 28, 2016

"My family loves this dish! So, now, we have it for a lot of family gatherings; not just for Thanksgiving. It also freezes very well (for at least a month), so that helps those of us whose energy level is limited! I also leave out the green pepper.Thanks for sharing! usedtateach"

MY REVIEW
delowenstein User ID: 3766053 241043
Reviewed Jan. 4, 2016 Edited Jan. 6, 2016

"I prepared this recipe back in the fall of 2015! I found it really savory and delicious! I admit that I had made adjustments to the recipe when I prepared it and I used 1 greased and floured 12x6" loaf pan to bake the dressing. I'm glad that I had the chance to try this recipe. Thank you for sharing it with Taste of Home!"

MY REVIEW
gunslinger User ID: 544392 214932
Reviewed Dec. 14, 2014

"Very tasty! I am not usually a squash eater but love it in squash dressing!"

MY REVIEW
BamaSweetie78 User ID: 8107679 184836
Reviewed Nov. 18, 2014

"I plan to make this for one of my Thanksgiving dishes, has anyone prepared it in advance?"

MY REVIEW
azgrandmajo User ID: 1678837 173242
Reviewed Dec. 18, 2013

"I normally do not eat dressing but this is delicious! Everyone always requests the recipe, I omit the green pepper."

MY REVIEW
calypan User ID: 6166870 211268
Reviewed Oct. 28, 2011

"This dressing was so moist and really delicious! Will definitely make again!"

MY REVIEW
softmtnrain User ID: 5603807 173239
Reviewed Nov. 19, 2010

"This is an awesome dressing! I made it for the first time for a Thanksgiving potluck at work. Will definitely make this again for the family!"

MY REVIEW
kitchen goddess User ID: 5186794 145573
Reviewed Nov. 10, 2010

"I'm looking forward to trying this recipe - suggestion for the vegetarian - try cream of celery soup..."

MY REVIEW
robin3957 User ID: 3118491 118464
Reviewed Nov. 10, 2010

"Would really love to try this recipe. I am a vegetarian does anyone have any suggestions for replacement of the cream of chicken soup ?"

MY REVIEW
heyou46 User ID: 4143978 184835
Reviewed Nov. 19, 2009

"This is so good that family eats it and not cornbread dressing... I have given this recipe out a thousand times...WE do not put in the celery or green peppers"

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