Description
A comforting squash dressing baked to perfection with cornbread, cream soup, and onions. Simple, savory, and baked in a casserole for an effortless Southern-style side dish.
Ingredients
Scale
Ingredients
- 2 cups Cornbread, crumbled
- 8 oz Can cream of chicken soup (can use cream of mushroom)
- 1 Onion, diced
- 2 cups Cooked squash
- 2 Eggs
- 2 tbsp Melted butter
- Optional: Sage to taste
Instructions
- Preheat and prepare – Preheat your oven to 350°F (175°C) and gather all ingredients so the mixture can come together smoothly.
- Combine everything – In a large mixing bowl, thoroughly combine the crumbled cornbread, cream soup, diced onion, cooked squash, eggs, melted butter, and optional sage until the mixture is evenly moistened and well integrated.
- Transfer to baking dish – Lightly grease a 2-quart casserole dish and pour the mixture into it, smoothing the top to ensure even baking.
- Bake – Bake in the preheated oven at 350°F for 30 minutes, or until the center is set and the top is lightly browned.
Notes
- For extra texture, fold in a handful of corn kernels or finely chopped bell pepper before baking.
- Leftovers can be stored covered in the refrigerator for up to 3 days and reheated gently.
- Can be prepared a day ahead and refrigerated; bake a few minutes longer to ensure the center heats through.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: American
Keywords: squash dressing, cornbread casserole, southern side dish, squash recipe, creamy dressing
