Yellow Squash Dressing

• 2 (6 ounce) packages Mexican cornbread mix
• 2 lbs yellow squash, sliced
• 2 cups water
• 1/2 cup butter or 1/2 cup margarine
• 1 cup chopped onion
• 1 cup chopped celery
• 1/2 cup chopped green pepper
• 1/2 cup sliced green onion
• 1 (10 1/2 ounce) can cream of chicken soup, undiluted
• 2 cups milk
• 1/2 teaspoon salt
• 1/4 teaspoon pepper

1. Bake cornbread according to package directions; cool on a wire rack.
2. Crumble and set aside.
3. Combine squash and water in a large saucepan, and bring to a boil.
4. Cover and reduce heat, and simmer 8 minutes or until squash is tender; drain and set aside.
5. Melt butter in alarge heavy skillet over medium-high heat; add onion and next 3 ingredients, and cook, stirring constantly, until tender.
6. Combine cornbread, squash, onion mixture, soup, and remaining ingredients; spoon into a lightly greased 11x7 inch baking dish.
7. Bake at 350 degrees for 40 minutes or until thoroughly heated.

cornbread mix, yellow squash, water, butter, onion, celery, green pepper, green onion, cream of chicken soup, milk, salt, pepper

Taken from www.food.com/recipe/yellow-squash-dressing-31402 (may not work)