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|Yellow Squash Dressing|
"This is a tremendous way to deplete yellow squash out of the lawn or out of the freezer."
- 2 cups diced yellow squash
- 2 cups crumbled cornbread
- half cup margarine, melted
- 2 teaspoons dried sage
- 1 (10.Seventy five ounce) can cream of mushroom soup
- 1 egg, beaten
- 1 large onion, chopped
- 1 half of teaspoons sugar
- salt and pepper to taste
- 1/4 cup milk
|Prep : 10M||Cook : 8M||Ready in : 50M|
- Place squash in a pot outfitted with a steamer basket over boiling water, and steam 10 minutes, or till smooth.
- Preheat oven to 350 stages F (one hundred seventy five stages C). Lightly grease a medium baking dish.
- In a bowl, mix the squash, cornbread, margarine, sage, cream of mushroom soup, egg, onion, sugar, salt and pepper, and milk. Transfer to the prepared baking dish.
- Bake half-hour inside the preheated oven, or till lightly browned.
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