Squash Dressing

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  • 1 package (8-1/2 ounces) corn bread/muffin mix
  • 1/2 cup water
  • 4 cups chopped yellow summer squash
  • 1/2 cup butter
  • 1/2 cup each chopped onion, celery and green pepper
  • 1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
  • 1 cup milk
  • 1 teaspoon salt
  • 1/2 teaspoon pepper


  1. Prepare corn bread according to package directions.
  2. Cool and crumble into a large bowl; set aside.
  3. In a large saucepan, bring 1/2 inch of water to a boil.
  4. Add squash; cook, covered, for 3-5 minutes or until crisp-tender.
  5. Drain. Meanwhile, in a large skillet, melt butter.
  6. Add the onion, celery and green pepper; sauté until tender.
  7. Add vegetable mixture and squash to the corn bread.
  8. In a small bowl, combine the soup, milk, salt and pepper; add to corn bread and stir until blended.
  9. Transfer to a greased 11-inch by 7-inch baking dish.
  10. Bake uncovered, at 350 degrees for 40-45 minutes or until golden brown.

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