If you have a Summer garden planted then you more than likely have squash coming in by now. Our neighbor brought us some beautiful squash from his garden the other day and the first thing I did was make this squash dressing. It is one of my favorite squash recipes and it’s so simple to put together.
Dressing is always something I look forward to at Thanksgiving so it is nice to have a similar dish during the Summer using fresh yellow squash. This can also be made using zucchini in place of the squash and it is just as delicious. The nice thing about this dish is that any leftovers can be frozen for another day.
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3 C. chopped yellow squash
3 C. crumbled cornbread
10.5 oz. cream of chicken or celery soup
1/2 C. diced celery
1/3 C. diced onion
1 stick of butter, melted
3 large eggs, beaten
1/2 tsp. poultry seasoning
1/4 tsp. pepper
pinch of salt
Cook the squash in boiling water till tender, drain well. Place the squash in a bowl and add the remaining ingredients. Once well combined pour into a lightly greased 9×13 pan. Bake in a 350 degree oven for 45 minutes.