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    Cornbread Squash Dressing

    Source of Recipe

    From the Kitchen of Deep South Dish

    Recipe Introduction


    Recipe Link:

    List of Ingredients

    1/4 cup unsalted butter
    1/2 cup diced onion
    1/4 cup each diced bell pepper and celery
    1 tablespoon minced garlic
    4-1/2 cups chopped yellow summer squash
    1 (10-3/4 ounces) can original (Great for Cooking) condensed cream of chicken soup, preferably with herbs
    2 cups cooked and crumbled cornbread
    1 teaspoon kosher salt
    1/4 teaspoon freshly cracked black pepper
    1/4 teaspoon Creole or Cajun seasoning
    2 large eggs, beaten


    Preheat oven to 350 degrees F. In a large skillet, melt butter over medium heat. Add onion, celery and green pepper; saute until tender, about 3 to 4 minutes. Add garlic and cook another minute. Add squash, cook and stir for 2 minutes; stir in cream soup, stir until heated through and remove from heat.

    Add cornbread crumbs and seasonings; mix well. Stir in eggs and transfer to a greased 11 x 7 inch baking dish. Bake, uncovered, at 350 degrees F for about 55 to 60 minutes, or until lightly browned on top. Actual time will depend on your oven.

    Cook's Notes: Double recipe for a 9 x 13 inch casserole. I used 1/2 of an 8 x 8 inch pan of cooked Jiffy cornbread, crumbled to get 2 cups. If you prefer not to use condensed soup, make a homemade substitute.




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