Categories: Casserole, Side Dish, Squash, Stuffing Dressing

Ingredients

• 2 (6 ounce) packages Mexican cornbread mix
• 2 lbs yellow squash, sliced
• 2 cups water
• 1/2 cup butter or 1/2 cup margarine
• 1 cup chopped onion
• 1 cup chopped celery
• 1/2 cup chopped green pepper
• 1/2 cup sliced green onion
• 1 (10 1/2 ounce) cans cream of chicken soup, undiluted
• 2 cups milk
• 1/2 teaspoon salt
• 1/4 teaspoon pepper

Directions

1. Bake cornbread according to package directions; cool on a wire rack.

2. Crumble and set aside.

3. Combine squash and water in a large saucepan, and bring to a boil.

4. Cover and reduce heat, and simmer 8 minutes or until squash is tender; drain and set aside.

5. Melt butter in alarge heavy skillet over medium-high heat; add onion and next 3 ingredients, and cook, stirring constantly, until tender.

6. Combine cornbread, squash, onion mixture, soup, and remaining ingredients; spoon into a lightly greased 11×7 inch baking dish. Bake at 350 degrees for 40 minutes or until thoroughly heated.

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