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"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 prepared cornbread
2 tablespoons butter
1 large onion, chopped
1 large green bell pepper, chopped
3 large stalks celery, chopped
2 (10.5 ounce) cans cream of chicken soup
4 eggs
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.
Squash Dressing
Serving Size: 1/8 of a recipe Servings Per Recipe: 8 Amount Per Serving Calories: 566 Calories from Fat: 278
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