Squash Dressing

Ingredients:

• 1 package (8-1/2 ounces) corn bread/muffin mix
• 1/2 cup water
• 4 cups chopped yellow summer squash
• 1/2 cup butter
• 1/2 cup each chopped onion, celery and green pepper
• 1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
• 1 cup milk
• 1 teaspoon salt
• 1/2 teaspoon pepper

Directions:

1. Prepare corn bread according to package directions.
2. Cool and crumble into a large bowl; set aside.
3. In a large saucepan, bring 1/2 inch of water to a boil.
4. Add squash; cook, covered, for 3-5 minutes or until crisp-tender.
5. Drain. Meanwhile, in a large skillet, melt butter.
6. Add the onion, celery and green pepper; sauté until tender.
7. Add vegetable mixture and squash to the corn bread.
8. In a small bowl, combine the soup, milk, salt and pepper; add to corn bread and stir until blended.
9. Transfer to a greased 11-inch by 7-inch baking dish.
10. Bake uncovered, at 350 degrees for 40-45 minutes or until golden brown.