May 15, 2013


    Southerners love a casserole! This squash dressing is highly requested at any social gathering and is perfect to welcome a new neighbor, take to a new mom, to an elderly parent now living in an assisted living environment or a church potluck. We want to stay true to our Southern Roots and this simple casserole brings back many, many happy memories! Whenever there was a family gathering, Mother was always asked to please bring her squash dressing!

2 cups chopped yellow squash
2 cups crumbled cornbread
1/2 cup butter, melted
2 teaspoons dried sage
1 (10.75 ounce) can cream of chicken
2 eggs, beaten
1 small yellow onion, chopped
1/2 green pepper, chopped
1/2 cup coarsely chopped celery
1 1/2 teaspoons sugar
salt and pepper to taste
1/4 t. garlic powder
1/2 t. Cajun seasoning
1/4 cup milk

Preheat oven to 350 degrees F. Lightly grease a medium baking dish.

Place squash and onion in a medium sized saucepan, cover with water, add 1/2 t. salt and sugar and boil until tender. Saute the celery and green pepper in a small skillet in melted butter and sauté until tender.

Drain the squash and onion and combine with the sautéed celery and green pepper...place all in a large mixing bowl. Season with salt, pepper, Cajun seasoning and garlic powder. Combine all together with the cornbread, sage, soup, eggs and milk. Transfer to the prepared baking dish and bake for 30-35 minutes until mixture is browned on top. Bake 30 minutes in the preheated oven, or until lightly browned.


  1. My mother would make a version of this...although, I think her's also included bacon! Yellow squash is one of my favorites and I will definitely be making a version of this, XOXO

    1. Bacon? Oh my....even better......I am now going to add bacon....how marvelous....thanks for the tip Susan...! LOVE!!


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