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Squash Dressing

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  • Prepare cornbread mixes together as one & bake until done. Place in very large mixing bowl.
  • While cornbread bakes, wash & thin slice all vegetables & combine together. In large nonstick pan, melt 1 stick of parkay light. Add more margarine as needed to saute. Add some vegetables to parkay light, leave room to saute. Saute vegetable mix about 5 minutes max on both sides (not too cooked) until all are sauteed.
  • Add sauteed vegetables to bowl of cornbread as ready. Add cans of cream of chicken & chicken bouillon crumbles to cornbread & vegetables. Add black pepper or garlic pepper or lemon pepper to taste, at least 1 Tbsp. Mix all ingredients good.
  • Spray large casserole or roaster or large oblong baking deep dish with no stick baking spray. Add mixture to baking dish (or dishes).
  • Bake at 350 degrees F for 45 minutes to 1 hour or until browned. If more moisture wanted, cover when removed from oven.


* Vegetables can be more or less to taste. * Large squash can be sliced in half length wise then thinly sliced. * Garlic pepper is great in this. * Low sodium chicken bouillon crumbles, low sodium/ reduced fat cream of chicken soup, no salt butter/ margarine & no salt garlic or lemon pepper can be used to replace ingredients. *Can be divided into 1/2 to make 2 casserole dishes. * Vegetables can be prepared day before & put in plastic bag in refrigerator. * Cornbread can be prepared ahead. * The whole mixture can be prepared day before & stored in refrigerator.

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