Squash Side Dish


  • 1 package cornbread dressing mix (8 oz.)
  • 1/4 cup butter, melted
  • 1 lb. yellow squash, sliced
  • 1 lb. zucchini, sliced
  • Ad
  • 1 large onion, chopped
  • 1 green pepper, chopped
  • 2 ribs celery, chopped
  • salt and pepper, to taste
  • 1 can sliced water chestnuts (8 oz.), drained
  • 1 can cream of chicken soup
  • 1 carton sour cream (8 oz.)


Butter large casserole dish. Combine dressing mix and butter, and press half of mixture into prepared dish. In a saucepan of boiling water, place squash, zucchini, onion, green pepper and celery. Boil 5-10 minutes. Drain well. Add seasonings and water chestnuts; turn the mixture into casserole dish, over dressing mix. Combine soup and sour cream and spread over vegetables. Top with remaining dressing mix. Bake in 350 degrees F oven for 25-30 minutes.

By Robin from Washington, IA


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