Squash Dressing

Name: Squash Dressing
Prep time: 1 h 30 min
Cook time: 40 min
Total time: 2 h 10 min
Yield: 8 servings.
Ingredients: 1 package (8-1/2 ounces) cornbread/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 whole milk; 1 teaspoon salt; 1/2 teaspoon pepper

I got this recipe from my husband’s cousin. She always made the luscious dressing for her mother at Thanksgiving. —Anna Mayer, Fort Branch, Indiana

Ingredients

1 package (8-1/2 ounces) cornbread/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 whole milk
1 teaspoon salt
1/2 teaspoon pepper

Directions

Prepare cornbread according to package directions. Cool and crumble into a large bowl; set aside.
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.
Add vegetable mixture and squash to the cornbread. In a small bowl, combine the soup, milk, salt and pepper; add to cornbread and stir until blended. Transfer to a greased 11x7-in. baking dish.
Bake, uncovered, at 350° until golden brown, 40-45 minutes.

Nutrition Facts

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

Originally published as Squash Dressing in Country Extra September 2009

Reviews

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Average Rating:

usedtateach

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
delowenstein

Jan 4, 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!
gunslinger

Dec 14, 2014

Very tasty! I am not usually a squash eater but love it in squash dressing!
BamaSweetie78

Nov 18, 2014

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

Dec 18, 2013

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

Oct 28, 2011

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

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!
kitchen goddess

Nov 10, 2010

I'm looking forward to trying this recipe - suggestion for the vegetarian - try cream of celery soup...
robin3957

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 ?
heyou46

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