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Squash Casserole with Cornbread

Kraft Memeber Recipe
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Makes: 8 servings, 1 cup each Total Time: 2 hr
Category: Side Dishes Sub Category: Vegetable Side Dishes

what you need
  • 1 package cornbread mix
  • Milk (for cornbread)
  • Egg (for cornbread)
  • 4 cups squash
  • 1/2 cup onion
  • 1/2 cup bell pepper
  • 1/2 cup celery
  • 1 can cream of chicken soup
  • 1 can chicken broth
make it
Cook cornbread according to directions, and let cool. Boil squash until tender, pour off remaining water and mash. Saute onions, bell peppers and celery.

Mix all ingredients together in a large mixing bowl. Pour into a large casserole dish.

Bake at 375°F to 400°F for 45 minutes to an 1 hour.
This is a really good recipe. If you don't tell anyone it has squash in it they will never know.

My sister in-law prefers this at Thanksgiving to traditional cornbread dressing.
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