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
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