Title: Squash Dressing (Mine)
Categories: Salad Casserole
Yield: 1 Servings

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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