| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Dairy, Eggs | Mexican | Cassarole, Holiday, My favorite, Pot luck, Southern | 1 | Servings |
INGREDIENTS
| Yellow Squash | ||
| Corn bread | ||
| 2 | Cream of Chicken soup | |
| 2 | T | Butter/oleo |
| 1 | Onion, chopped | |
| 1 | Bell pepper, chopped | |
| 1/2 | c | Celery, chopped |
| 4 | Eggs, see directions | |
| 1 | lb | Velveeta, mexican |
| see directions | ||
| Salt & pepper, to taste |
INSTRUCTIONS
I am sorry about the amounts...I haven't measured the ingredients, but after the first time you will have a better idea of how much to use. Make a 9" skillit of cornbread. let cool. Take about 4-8 yellow squash (depending on size, about 2-3 lbs) and boil until soft. While the squash is cooking, put the cornbread in a bowl and cut with a butter knife (dull bladed dinner knife) until crumbly. I know there are other ways to crumble it, but there really is a difference. Melt butter in skillit, saute veggies until soft, let cool. Mix soup with eggs (I use between 3 and 6 eggs depending on how it looks). Add cooled veggies, stir well. Stir into cornbread. Add squash and "enough" of the water. Should be the consistancy of oatmeal. (lumpy & soupy at the same time) Stir in salt & pepper. Cut cheese into 1" cubes and stir in. People use between 1/2lb and 1 lb depending on how well they like cheese. I use the mild mexican, but others will prefer the hot. Pour/slide into baking dish allowing at least 1-2" growing room. Bake at 350f until done, lightly brown, and not runny (from the eggs). Allow to settle for 10-15 minutes. Note: I hate squash and I hate cornbread stuffing...but this is one of my favorite dishes. Recipe by Joan Mershon From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
A Message from our Provider:
“Gratitude is an offering precious in the sight of God, and it is one that the poorest of us can make and be not poorer but richer for having made it. #A.W. Tozer”
Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 2512
Calories From Fat: 870
Total Fat: 96.5g
Cholesterol: 1026.8mg
Sodium: 8476.1mg
Potassium: 2155.9mg
Carbohydrates: 325.3g
Fiber: 7g
Sugar: 18.4g
Protein: 82.5g