"I 'hate' squash and I 'hate' cornbread dressing...but this is one of my favorite dishes." — Joan
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2 1/2 pounds
yellow squash, cut into chunks
1 (9x9 inch) pan
green bell pepper, chopped
3 large stalks
2 (10.5 ounce) cans
cream of chicken soup
salt and ground black pepper to taste
1 (1 pound) package
Mexican-style processed cheese food (such as Mexican Velveeta®), cut into 1-inch cubes
* Percent Daily Values are based on a 2,000 calorie diet.
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: 278
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