Cajun Squash Dressing
2004-10-21- Course: Side Dishes
- Yield : 6 - 8
- Servings : 6 - 8
- Prep Time : 30m
- Cook Time : 50m
- Ready In : 1:20 h
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Here is a wonderful use for your summer and fall squash.
Ingredients
- 1/2 cup onion
- 1/2 small green bell pepper, chopped
- 1/2 cup celery
- 1/2 cup butter
- 5 cups cooked cornbread
- 2 cups milk
- 1 10 oz can cream of chicken soup
- 3 cups cooked yellow squash
- 1 tsp salt
- 1/4 tsp black pepper
- 1/4 tsp cayenne pepper (optional)
- 1/4 tsp garlic powder (optional)
- 1/4 cup chopped scallions (green onions)
- 1/4 cup chopped parsley (optional)
Directions
Step 1
Peel, chop, and boil enough squash to make three cups. Drain all water.
Step 2
Cook cornbread or any favorite brand cornbread mix.
Step 3
Saute onion, pepper and celery in the butter. Add the cornbread and mix well.
Step 4
Mix, combining well, the remaining ingredients.
Step 5
Pour into a greased 13x9x2 casserole dish and bake at 400 degrees for 50 minutes until lightly browned.
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