Squash Dressing (mine)

---------- Recipe via Meal-Master (tm) v8.02

Title: SQUASH DRESSING (MINE)
Categories: My favorite, Holiday, Southern, Pot luck, Cassarole
Yield: 1 servings

Yellow Squash
Corn bread
2 cn Cream of Chicken soup
2 tb Butter/oleo
1 lg Onion, chopped
1 lg Bell pepper, chopped
1/2 c Celery, chopped
4 Eggs (see directions)
1 lb Velveeta (mexican)
-(see directions)
Salt & pepper, to taste

I am sorry about the amounts...I haven't measured the
ingredients, but after the first time you will have a
better idea of how much to use.

Make a 9" skillit of cornbread. let cool. Take about
4-8 yellow squash (depending on size, about 2-3 lbs)
and boil until soft. While the squash is cooking, put
the cornbread in a bowl and cut with a butter knife
(dull bladed dinner knife) until crumbly. I know
there are other ways to crumble it, but there really
is a difference. Melt butter in skillit, saute
veggies until soft, let cool. Mix soup with eggs (I
use between 3 and 6 eggs depending on how it looks).
Add cooled veggies, stir well. Stir into cornbread.
Add squash and "enough" of the water. Should be the
consistancy of oatmeal. (lumpy & soupy at the same
time) Stir in salt & pepper. Cut cheese into 1"
cubes and stir in. People use between 1/2lb and 1 lb
depending on how well they like cheese. I use the mild
mexican, but others will prefer the hot. Pour/slide
into baking dish allowing at least 1-2" growing room.
Bake at 350f until done, lightly brown, and not runny
(from the eggs). Allow to settle for 10-15 minutes.

Note: I *hate* squash and I *hate* cornbread
stuffing...but this is one of my favorite dishes.

Recipe by Joan Mershon

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