"The trouble with eating Italian food is that five or six days later you're hungry again."--George Miller

Yellow Squash Dressing Recipe

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This recipe for Yellow Squash Dressing, by , is from Friends & Family Favorites Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Tara Bricco
Added: Saturday, December 30, 2006

Category:
Category:

Ingredients:  
Ingredients:  
•1 (7 oz.) pkg. corn bread mix (I just make my own usual batch in a 10" skillet)
•1/4 cup melted butter or margarine
•2 lb. yellow squash, sliced (or as much as you feel like using ;)
•1 onion, chopped
•1 cup sour cream*
•1 (10 oz.) can cream of chicken soup* (I prefer the cream of onion soup, myself)
•salt and pepper to taste
•1 1/2 cups shredded cheddar, divided (or any cheese you have on hand)

Directions:
Directions:
Prepare and bake cornbread using package directions (or as you usually do, if using your own recipe), crumbling cornbread when cooled. If using fresh squash, saute along with the onion in the butter til tender and set aside. If using frozen or canned squash there is no need to cook squash, but drain it if using the canned. Just saute onion and set aside.

Holding out 1/2 cup of the cheese, combine all other ingredients in large bowl. Spoon into 3-quart baking dish. Top with remaining cheese. Bake uncovered at 350° for 25 - 30 minutes.

*The condensed soup and sour cream can be substituted, in emergency situations when you find you have neither , by using 1 cup mayo mixed with 1/2 teaspoon chicken bouillon.

Personal Notes:
Personal Notes:
This recipe comes from our church cookbook and was submitted by our retired church hostess, Mrs. V. Olsen. You wanna' talk about GOOD? This recipe will plumb make your tongue knock your brains out it is so good!

 

 

 

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