SQUASH DRESSING

2 (6-OZ) pkgs Mexican cornbread

2 lbs yellow squash, sliced

2 cups water

1/2 cup butter

1 cup chopped onion

1 cup chopped celery

1/2 cup chopped green pepper

1/2 cup sliced green onions

1 can cream of chicken soup

2 cups milk

1/2 tsp salt

1/4 tsp pepper

Bake cornbread as directed. Cool, crumble and set aside. Combine squash and water in a large pan. Bring to a boil, cover, reduce heat and simmer 8 minutes or until tender; drain and set aside.

In a large skillet over medium-high heat, melt butter. Add onion, celery, green pepper, and green onions. Cook, stirring constantly until tender.

Combine cornbread, squash, onion mixture soup, milk, salt and pepper. Spoon into a lightly greased or sprayed 11 x 7 x 1 1/2-inch baking dish. Bake at 350 degrees for 40 minutes or until thoroughly heated through.

file photo not this exact recipe