YELLOW SQUASH DRESSING
This is a great way to use up yellow squash out of the garden or out of the freezer.
Provided by UCMOM
Categories Side Dish Vegetables Squash Summer Squash
Time 50m
Yield 8
Number Of Ingredients 10
Steps:
- Place squash in a pot fitted with a steamer basket over boiling water, and steam 10 minutes, or until tender.
- Preheat oven to 350 degrees F (175 degrees C). Lightly grease a medium baking dish.
- In a bowl, mix the squash, cornbread, margarine, sage, cream of mushroom soup, egg, onion, sugar, salt and pepper, and milk. Transfer to the prepared baking dish.
- Bake 30 minutes in the preheated oven, or until lightly browned.
Nutrition Facts : Calories 214.6 calories, Carbohydrate 14.8 g, Cholesterol 31.4 mg, Fat 16 g, Fiber 1.7 g, Protein 3.7 g, SaturatedFat 3.3 g, Sodium 512.4 mg, Sugar 3.8 g
YELLOW SQUASH DRESSING
Cornbread dressing combined with cooked squash for a wonderful side to your chicken or turkey. Great for the Holidays.
Provided by RouxBDoo
Categories Vegetable
Time 1h5m
Yield 1 med pan, 6 serving(s)
Number Of Ingredients 10
Steps:
- PreHeat Oven to 375 degrees.
- Place your diced or sliced yellow squash in a pot with the onions, green onions, garlic and just cover them with water. Bring to a boil and turn down a bit and cook til the yellow squach is nearly done and has softened.
- Carefully pour the water off reserving a bit (probably about 1/2 a cup) of the water.
- Add butter and spices.
- Mix in the cornbread, spices, soup mix, with the squash/veggie mixture, and pour into a glass casserole dish, or similar oven proof vessel.
- Place in oven for 45 mins uncovered. It's just that easy.
- Warning, do not use a sweet cornbread with this recipe.
Nutrition Facts : Calories 74, Fat 4.8, SaturatedFat 2.1, Cholesterol 8.9, Sodium 547, Carbohydrate 6.4, Fiber 0.8, Sugar 1.8, Protein 1.9
YELLOW SQUASH DRESSING
Make and share this Yellow Squash Dressing recipe from Food.com.
Provided by ratherbeswimmin
Categories Vegetable
Time 1h40m
Yield 8-10 serving(s)
Number Of Ingredients 12
Steps:
- Bake cornbread according to package directions; cool on a wire rack.
- Crumble and set aside.
- Combine squash and water in a large saucepan, and bring to a boil.
- Cover and reduce heat, and simmer 8 minutes or until squash is tender; drain and set aside.
- Melt butter in alarge heavy skillet over medium-high heat; add onion and next 3 ingredients, and cook, stirring constantly, until tender.
- Combine cornbread, squash, onion mixture, soup, and remaining ingredients; spoon into a lightly greased 11x7 inch baking dish.
- Bake at 350 degrees for 40 minutes or until thoroughly heated.
SUMMERTIME YELLOW SQUASH CASSEROLE
Live in the season with the Summertime Yellow Squash Casserole. This side dish is baked with shredded cheddar cheese and topped with buttery crackers.
Provided by My Food and Family
Categories Home
Time 45m
Yield 14 servings, 1/2 cup each
Number Of Ingredients 6
Steps:
- Heat oven to 350°F.
- Combine all ingredients except cracker crumbs in 2-qt. casserole.
- Top with cracker crumbs.
- Bake 30 min. or until heated through.
Nutrition Facts : Calories 100, Fat 5 g, SaturatedFat 2 g, TransFat 0 g, Cholesterol 25 mg, Sodium 300 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 4 g
SQUASH DRESSING
I 'hate' squash and I 'hate' cornbread dressing...but this is one of my favorite dishes.
Provided by Pitxitxita
Categories Side Dish Vegetables Squash Summer Squash
Time 1h45m
Yield 8
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease a 15x17-inch baking dish.
- Place the squash into a saucepan with about 1 cup of water, cover, and cook over medium-low heat until soft, about 15 minutes; drain, saving about 3/4 cup of the squash cooking liquid, and set aside. Break the cornbread apart into chunks, place into a large bowl, and chop up with a dinner knife until crumbled.
- Melt the butter in a skillet over medium heat, and cook the onion, green bell pepper, and celery until soft, about 10 minutes, stirring often. Mix the cream of chicken soup and eggs together in a bowl; mix in the pan-fried vegetables, and season to taste with salt and black pepper. Stir the soup mixture into the cornbread. Gently stir in the cooked squash, and lightly mix in enough of the reserved squash cooking liquid to give the dressing the consistency of cooked oatmeal (slightly soupy). Stir in the cubed cheese food. Turn the dressing into the prepared baking dish.
- Bake in the preheated oven until set and lightly browned, about 1 hour; let stand 10 to 15 minutes before serving.
Nutrition Facts : Calories 566.2 calories, Carbohydrate 50.5 g, Cholesterol 183.6 mg, Fat 30.9 g, Fiber 6.3 g, Protein 24.8 g, SaturatedFat 15.4 g, Sodium 1865.3 mg, Sugar 10 g
SQUASH DRESSING
I got this recipe from my husband's cousin. She always made the luscious dressing for her mother at Thanksgiving. -Anna Mayer, Fort Branch, Indiana
Provided by Taste of Home
Categories Side Dishes
Time 2h10m
Yield 8 servings.
Number Of Ingredients 9
Steps:
- Prepare cornbread according to package directions. Cool and crumble into a large bowl; set aside. , In a large saucepan, bring 1/2 in. of water to a boil. Add squash; cook, covered, for 3-5 minutes or until crisp-tender. Drain. Meanwhile, in a large skillet, melt butter. Add the onion, celery and green pepper; saute until tender. , Add vegetable mixture and squash to the cornbread. In a small bowl, combine the soup, milk, salt and pepper; add to cornbread and stir until blended. Transfer to a greased 11x7-in. baking dish., Bake, uncovered, at 350° until golden brown, 40-45 minutes.
Nutrition Facts : Calories 311 calories, Fat 19g fat (10g saturated fat), Cholesterol 70mg cholesterol, Sodium 930mg sodium, Carbohydrate 31g carbohydrate (9g sugars, Fiber 2g fiber), Protein 6g protein.
SQUASH AND STUFFING CASSEROLE
Steps:
- In a large saucepan, bring 1 1/2 cups water to a boil. Add squash, onion, salt, margarine and pepper to saucepan. Cover and simmer until squash is tender (about 15 minutes).
- Meanwhile, prepare the Stove Top according to package directions. Set aside. When squash is done, drain in a colander or sieve. When squash is completely drained, combine it with the prepared stuffing and cream of chicken soup.
- Place it in a casserole dish and top with shredded cheese.
- Bake at 375°F for 30 to 45 minutes.
Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g
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