Cajun Squash Dressing

2004-10-21
  • 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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Kaplan, Louisiana Louisiana
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