Ingredients
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2 (6 ounce) packages Mexican cornbread mix
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2 lbs yellow squash, sliced
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2 cups water
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1/2 cup butter or 1/2 cup margarine
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1 cup chopped onion
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1 cup chopped celery
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1/2 cup chopped green pepper
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1 (10 1/2 ounce) can cream of chicken soup, undiluted
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2 cups milk
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1/2 teaspoon salt
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1/4 teaspoon pepper
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1/2 cup sliced green onion
Instructions
- Bake cornbread according to package directions; cool on a wire rack.
- Crumble and set aside.
- Combine squash and water in a large saucepan, and bring to a boil.
- Cover and reduce heat, and simmer 8 minutes or until squash is tender; drain and set aside.
- Melt butter in alarge heavy skillet over medium-high heat; add onion and next 3 ingredients, and cook, stirring constantly, until tender.
- Combine cornbread, squash, onion mixture, soup, and remaining ingredients; spoon into a lightly greased 11x7 inch baking dish.
- Bake at 350 degrees for 40 minutes or until thoroughly heated.