Oh my gravy! This was so good.I honestly wasn’t sure I would like it but I liked it well enough to heat up left overs to have with toast for breakfast the next morning. I really think this will become a regular side dish at our house.
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Coming up this week- Chocolate Velvet Cake with Bakery Style icing and the Family Favorites Friday theme is casseroles
This is a dish my mom first sampled at a covered dish dinner not too long after we moved here. We call it squash casserole but the proper name is squash dressing. It is a Southern-style cornbread based dressing instead of the loaf bread based dressing popular elsewhere.
A super moist cornbread dressing with the addition of yellow squash.
Prep time: 20 minutes
Cook time: 60-75 minutes
Total time: 1 hour, 20 minutes to 1 hour 35 minutes
- 1 9 by 13 inch pan southern style cornbread (a double batch)
- 1 pound yellow squash
- 1 medium onion, diced
- 4 Tablespoons butter or margarine
- 2 cups chicken broth
- 1 10.75 ounce cream of chicken or cream of celery soup
- To taste salt
- To taste pepper
- To taste ground sage
Slice squash and place in a saucepan and cover with water. Bring to a boil and cook until very tender. In a large bowl crumble the cornbread. Drain and mash the squash to your desired consistency and add to the cornbread.
Melt the butter in a skillet and add the onions, saute until soft and translucent. Add the onion mixture, cream of chicken soup and half of the chicken broth to the crumbled cornbread. You want everything to be well moistened and if the mixture is still dry add the rest of the broth. You may find you need a bit more moisture depending on how dry the corn bread is, if you do add a little more broth or even just a little water.
Season the mixture to taste and place in a 9X13 pan. Bake at 350 degrees for 30-45 minutes or until hot and the top is starting to brown
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