Squash Dressing

By calypan

Ingredients

• 1 package (8-1/2 ounces) corn bread/muffin mix
• 1/2 cup water
• 4 cups chopped yellow summer squash
• 1/2 cup each chopped onion, celery and green pepper
• 1/2 cup butter, cubed
• 1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
• 1 cup milk
• 1 teaspoon salt
• 1/2 teaspoon pepper

Preparation

Step 1

Prepare corn bread according to package directions. Cool and crumble; 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.
In a large skillet, saute the onion, celery and green pepper in butter until tender. Stir in corn bread and squash. In a small bowl, combine the soup, milk, salt and pepper; add to squash mixture. Transfer to a greased 11-in. x 7-in. baking dish. Bake, uncovered, at 350° for 40-45 minutes or until golden brown. Yield: 8 servings.