Squash Dressing

• 12 small yellow squash (about 2 lb.), cooked and drained
• 1 c. bell pepper, chopped
• 1 c. celery, chopped
• 1 c. onion, chopped
• 1 tsp. garlic salt
• 1 tsp. salt
• 1 tsp. pepper
• 1/4 tsp. Accent
• 1 bay leaf
• dash of nutmeg
• 1/2 c. oil
• 3 c. cornbread crumbs
• 2 eggs, beaten
• 1 tsp. sage
• 1 c. cheese, grated

1. Saute the squash, bell pepper, celery, onion, garlic salt, salt, pepper, Accent, bay leaf and nutmeg in oil over low heat. Cover pan and cook until tender. Remove bay leaf.
2. Add cornbread crumbs, eggs, sage and 1/2 cup grated cheese.
3. Put in casserole and bake at 350u0b0 for 20 minutes. Sprinkle remaining cheese over top and return to oven for 10 minutes. Serves 6 to 8. Freezes well.

yellow squash, bell pepper, celery, onion, garlic salt, salt, pepper, accent, bay leaf, nutmeg, oil, cornbread crumbs, eggs, sage, cheese

Taken from www.cookbooks.com/Recipe-Details.aspx?id=1065550 (may not work)