This unique Squash Dressing is a Southern-inspired casserole that transforms humble ingredients into a comforting meal. Unlike traditional dry stuffing, this recipe features boiled yellow squash and Velveeta Mexican cheese, creating a creamy, hearty texture. The base of crumbled cornbread absorbs the savory mixture of cream of chicken soup, sauted onions, bell peppers, and celery. Eggs bind everything together, allowing it to bake into a cohesive, lightly browned dish. Its a rustic, family-style favorite perfect for potlucks, holiday sides, or a cozy weeknight dinner. The combination of sweet squash and sharp cheese offers a distinct flavor profile that balances savory and sweet notes beautifully.
Squash Dressing (Mine
Description
This unique Squash Dressing is a Southern-inspired casserole that transforms humble ingredients into a comforting meal. Unlike traditional dry stuffing, this recipe features boiled yellow squash and Velveeta Mexican cheese, creating a creamy, hearty texture. The base of crumbled cornbread absorbs the savory mixture of cream of chicken soup, sauted onions, bell peppers, and celery. Eggs bind everything together, allowing it to bake into a cohesive, lightly browned dish. Its a rustic, family-style favorite perfect for potlucks, holiday sides, or a cozy weeknight dinner. The combination of sweet squash and sharp cheese offers a distinct flavor profile that balances savory and sweet notes beautifully.Ingredients
Directions
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Preheat oven to 350F (177C).
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Prepare a 9-inch skillet of cornbread and allow it to cool completely.
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Peel and chop 2-3 pounds of yellow squash. Boil in salted water until tender, then drain.
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Crumble the cooled cornbread into a large mixing bowl using a butter knife or your hands until it reaches a coarse, crumbly texture.
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In the same skillet used for cornbread (or a clean one), melt butter over medium heat.
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Saut the chopped onion, bell pepper, and celery until softened, about 5-7 minutes. Let cool slightly.
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In a separate bowl, whisk together the Cream of Chicken soup and 4 eggs.
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Add the sauted vegetables to the soup and egg mixture, stirring well to combine.
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Pour the vegetable mixture over the crumbled cornbread in the large bowl.
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Add the boiled squash and enough reserved boiling water to achieve a consistency similar to oatmeal (lumpy and soupy).
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Season generously with salt and pepper to taste.
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Cut the Velveeta cheese into 1-inch cubes and fold them into the mixture.
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Transfer the mixture to a greased baking dish, leaving about 1-2 inches of room at the top for rising.
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Bake at 350F (177C) for 45-50 minutes, or until the top is lightly browned and the center is set (not runny).
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Remove from oven and allow to rest for 10-15 minutes before serving.
Nutrition Facts
Servings 8
- Amount Per Serving
- Calories 631.2kcal
- % Daily Value *
- Total Fat 35.7g55%
- Saturated Fat 12.1g61%
- Cholesterol 380.6mg127%
- Sodium 287.0mg12%
- Total Carbohydrate 5.5g2%
- Dietary Fiber 1.5g6%
- Sugars 3.0g
- Protein 61.3g123%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
