Confession: I love casseroles y’all. For many reasons, but mainly because they are just so flippin’ easy to put together. That and casseroles are, for me, the epitome of comfort food. This recipe is one of my comfort foods ( then again, so is cornbread). It’s dressing-like consistency reminds me of Thanksgiving and Christmas. And who doesn’t love the food served for those holidays? I know I do. That’s why I usually enter each new year with a few extra pounds attached to my rear end.
I got this recipe several years ago from my sister in-law. I’ve been making it regularly ever since. This is also a good recipe for meatless meals. It’s very filling. As a matter of fact, just last night, I used squash dressing as our entrée with sides of fried okra and black-eyed peas. Mmmm, mmmm, mmmm. Good food, y’all.
2 cups Yellow Squash, Sliced
1 Med. Onion, Chopped
2 cups Cornbread Crumbs (recipe follows)
2 Lg. Eggs
1-10 3/4 Oz. Can Cream of Chicken Soup
1/4 cup Butter, Melted
1/4 tsp Black Pepper
Cheddar Cheese, Grated
- Preheat oven to 350 degrees. Spray casserole dish with cooking spray.
- Combine squash, onion, and water in a saucepan. Bring to boil. Reduce heat to Medium. Cover and cook until squash is tender.
- Drain water from squash and onions. Mash using a potato masher or spatula.
- Combine remaining ingredients except cheese. Mix until well incorporated.
- Spoon into prepared dish.
- Bake @ 350 degrees for 30 minutes or until thoroughly heated.
- Spread grated cheddar over top of dressing. Return to oven until cheese is melted and bubbly.
- Remove from oven and let rest for 5-10 minutes.
2 cups Cornmeal
1 Lg Egg, beaten
1 cup Flour
1 1/2 cup Buttermilk
1 tsp baking Powder
2 tbsp Bacon Grease, melted
- Preheat oven to 450 degrees. Coat a cast iron skillet with bacon grease or cooking spray. Place skillet in oven to get hot.
- In a large mixing bowl, mix all ingredients until well incorporated. Batter should be creamy and pour-able. Let sit while your oven finishes preheating (will thicken as it sits)
- Pour mixture into hot skillet and bake for 20-25 minutes or until toothpick inserted in center comes out clean.
The squash dressing recipe does not call for anywhere near all the cornbread you’ll have. So make a pot of black-eyed peas or beans to go with the cornbread. You can also wrap the remaining cornbread in aluminum foil and place in a freezer bag to use the next time you make squash dressing. Cuz I promise there will be a next time.
Here’s a Printable Recipe for you.
What are some of your favorite comfort foods?