Yellow Squash Dressing
Description
This squash dressing made with crumbled cornbread, onion, and sage is a delicious way to use yellow squash out of the garden or the freezer.
Ingredients
•
2 cups diced yellow squash
•
2 cups crumbled cornbread
•
1/2 cup margarine, melted
•
2 teaspoons dried sage
•
1 (10 3/4 ounce) can cream of mushroom soup
•
1 egg, beaten
•
1 large onion, chopped
•
1 1/2 teaspoons sugar
•
salt and pepper to taste
•
1/4 cup milk
Directions
1
Gather all ingredients.
2
Place squash in a pot fitted with a steamer basket over boiling water, and steam 10 minutes, or until tender.
3
Preheat oven to 350 degrees F (175 degrees C). Lightly grease a medium baking dish.
4
In a bowl, mix the squash, cornbread, butter, sage, cream of mushroom soup, egg, onion, sugar, salt and pepper, and milk. Transfer to the prepared baking dish.
5
Bake 30 minutes in the preheated oven, or until lightly browned.