Cornbread 'N' Squash Dressing
Ingredients
- 1 pound yellow squash, coarsely chopped ⓘ
- 1/4 cup butter ⓘ
- 1 large sweet onion, chopped ⓘ
- 1 medium-size red bell pepper, chopped ⓘ
- 2 celery ribs, chopped ⓘ
- 1 (10 3/4-oz.) can cream of chicken soup ⓘ
- 1 (14-oz.) can chicken broth ⓘ
- 3/4 teaspoon freshly ground black pepper ⓘ
- 1/4 to 1/2 tsp. ground red pepper ⓘ
- 1/2 teaspoon poultry seasoning
Instructions
- Preheat oven to 350°. Cook squash in boiling water to cover in a large skillet 8 to 10 minutes or just until tender. Drain well on paper towels.
- Melt butter in skillet over medium-high heat; add onion, bell pepper, and celery, and saute 8 to 10 minutes or until vegetables are tender. Remove skillet from heat. Stir in soup and next 4 ingredients. Gently stir in cornbread and squash. Spoon mixture into a lightly greased 13- x-9-inch baking dish.
- Bake at 350° for 40 to 45 minutes or until golden.
- Note: To make ahead, prepare recipe as directed through Step Cover unbaked casserole, and chill up to 24 hours. Let dressing come to room temperature (about 30 minutes), and bake as directed.
- An 8-inch skillet or pan of baked cornbread will yield about 5 cups crumbled.
Nutrition & Diet Analysis (per serving)
436
kcal
22% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).