“Cornbread dressing combined with cooked squash for a wonderful side to your chicken or turkey. Great for the Holidays.”
1hr 5mins
1 med pan

Ingredients Nutrition

  • 2 cups yellow squash (sliced thin or cubed)
  • 2 cups cornbread (diced)
  • 1 (10 ounce) can cream of chicken soup
  • 12 onion (diced)
  • 12 teaspoon salt
  • 14 teaspoon pepper
  • 12 teaspoon rubbed sage
  • 1 tablespoon butter
  • 14 cup green onion (sliced thin)
  • 1 tablespoon garlic clove (minced)


  1. PreHeat Oven to 375 degrees.
  2. Place your diced or sliced yellow squash in a pot with the onions, green onions, garlic and just cover them with water. Bring to a boil and turn down a bit and cook til the yellow squach is nearly done and has softened.
  3. Carefully pour the water off reserving a bit (probably about 1/2 a cup) of the water.
  4. Add butter and spices.
  5. Mix in the cornbread, spices, soup mix, with the squash/veggie mixture, and pour into a glass casserole dish, or similar oven proof vessel.
  6. Place in oven for 45 mins uncovered. It's just that easy.
  7. Warning, do not use a sweet cornbread with this recipe.

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