Ingredients:
2 lbs. yellow squash, cooked and mashed
1 package cornbread mix, baked according to directions on package
2 cups milk
1 can cream of chicken soup
1-1/2 sticks butter
1/2 cup celery
1/2 cup onions
1/2 cup green peppers
1 teaspoon salt
1 teaspoon sage
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Directions: Crumble cornbread in 2 cups milk. Use a bit more if it seems too dry. Add to squash. Saute celery, onions and peppers in the butter. Add to squash and bread mixture with soup (undiluted), sage and salt. Mix well and bake in greased pan at 350°F about 1 hour, or until lightly browned.
Notes:
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