Looking at once was my veggie garden makes me ask myself where did Summer go. I am still missing summer a bit, especially the yellow summer squash, but it sure makes me happy when I look in my freezer and reach in for a package of fresh summer squash.
I don't know about you but, I love summer veggie gardens, but when all the produce starts to come in all at once it can be some hard work, but all that hard work pays off in October when I want to make a veggie dish. This recipe gives you a nice twist on Dressing. Enjoy!
2 cups sliced yellow squash, cooked and drained.
2 cups crumbled cornbread
1 (10 3/4 oz) can cream of celery soup
1 small onion, chopped
1 stick butter or margarine melted
3 eggs beaten
1/2 teaspoon sage
Combine all ingredients and pour into a greased 9 x 13 baking dish. Bake at 350 for 40 minutes.
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