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2 lb Yellow squash 1/2 c Chopped onion
1/4 c Water 1 tb Margarine
6 oz Pkg cornbread mix 1 ts Black pepper
-baked as directed 10 oz Can cream of chicken soup
2 c Milk 2 ts Poultry seasoning
1/4 c Chopped celery
6 servings
Preheat over to 350 . Cook squash in water covered until tender; drain and
mash. Crumble bread into milk, setaside. Saute celery and onion in
margarine until tender. Add pepper, soup, poultry seasoning and squash.
Stir in cornbread mixture. Pour in 2 quart casserole. Bake 1 hour. Very
good.
1/4 c Water 1 tb Margarine
6 oz Pkg cornbread mix 1 ts Black pepper
-baked as directed 10 oz Can cream of chicken soup
2 c Milk 2 ts Poultry seasoning
1/4 c Chopped celery
6 servings
Preheat over to 350 . Cook squash in water covered until tender; drain and
mash. Crumble bread into milk, setaside. Saute celery and onion in
margarine until tender. Add pepper, soup, poultry seasoning and squash.
Stir in cornbread mixture. Pour in 2 quart casserole. Bake 1 hour. Very
good.
