Squash Dressing

Squash Dressing 2 cups cooked Yellow Squash 10-ounce package Frozen Seasoning Blend (chopped onion, celery, red and green bell pepper and parsley) 1 stick Butter (8 tablespoons) 1 Mexican Cornbread Mix (cooked according to package directions) 2 Eggs 10.5-ounce can Cream of Chicken Soup (undiluted) Slice squash and cover with water in saucepan. Add 1-1/2 teaspoons Salt. (can use yellow crookneck and zucchini combined). Boil until tender. Drain in a colander, mash and measure 2 cups. While squash is cooking bake the cornbread according to package directions. Cool and crumble. In a saucepan melt butter, add seasoning blend and sauté. Turn off heat and add the squash, cornbread, eggs and soup. Stir well to combine. Pour into a buttered baking casserole dish and bake at 350 degrees F for 20 - 25 minutes until firm. Freezes beautifully before cooking. #retrorecipe #forgottenrecipe #classicrecipes #summer side