When my grandchildren refused to eat yellow summer squash, I came up with this recipe, a tasty side dish for any meat. It's a lightly sweet, hearty stuffing that's a hit with kids and adults.—Frances Tanner, Milledgeville, Georgia
Total TimePrep: 10 min. Bake: 40 min.
- 2 cups chopped yellow summer squash
- 1 medium onion, chopped
- 1/4 cup butter, cubed
- 4 cups crumbles corn bread
- 1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
- 3 large eggs, beaten
- 1/4 teaspoon salt
- Dash pepper
- In a large skillet, saute the squash and onion in butter until tender. Remove from the heat; stir in remaining ingredients. Transfer to a greased 1-qt. casserole. Bake, uncovered, at 350° for 40 minutes.
Nutrition Facts1 cup: 319 calories, 15g fat (6g saturated fat), 131mg cholesterol, 1020mg sodium, 37g carbohydrate (5g sugars, 4g fiber), 9g protein.
Originally published as Surprise Stuffing in Taste of Home April/May 1994
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