Recipe by UCMOM
"This is a great way to use up yellow squash out of the garden or out of the freezer."
Hmm. None of these ingredients are on sale today.
Show ingredients on sale
Sort stores by
Save money at local stores when ingredients are on sale!
Watch video tips and tricks
diced yellow squash
1 (10.75 ounce) can
cream of mushroom soup
1 1/2 teaspoons
salt and pepper to taste
This is the recipe I submitted but I do not steam my squash. I slice it and then boil it in water for about 15-20 minutes or until tender. I drain the water off before adding the squash to the rest of the ingredients. This is really good. Hope you like it.
I don't think this recipe should say that the preparation time is only 10 minutes. I had to make the cornbread part first which took 25 minutes to bake. Also, the only change I made was I used butter instead of margarine. The taste was O.K. but I won't be making it again.
I've made this recipe twice lately, once for a weekend at the lake and again for my in-laws. I made one addition and that was chopped celery (simply because we put celery in our holiday dressing). Everyone raved about it. It is something I will keep on hand in the freezer.
It's like Thanksgiving in the summertime. So delicious. As one reviewer suggested, I boiled the squash and I added to onion and boiled that too. I even used fat free milk and fat free butter spray. The only change I would suggest is an increased cooking time. I prefer my dressing a little drier and this was very moist and mushy (but I still ate three helpings :).
This recipe is absolutely heavenly. The only alteration I make is I add 1 to 2 teaspoons of garlic powder to it and usually bake for about 40 minutes to get a slightly browner appearance. My wife works for a home for the physically and mentally challenged, and the clients demand that I fix this for them once a week to serve as a side with their supper, they enjoy it so much.
I rate this recipe 5 stars in taste however I had to increase the ingredients after my first try because this one makes only makes about 4 servings. Also, I had to remove it from oven approximately 3 times and stir because it was a bit too mushy, therefore, adding approximately 15 minutes cooking time. With these adjustments taken into consideration, this was a very tasty recipe that received lots of praise from those I served.
This is the best recipe. My kids don't like to eat veggies, so they actually eat this dressing with out knowing they are eating vegetables. The only difference is that I add poultry seasoning and a can of cream of chicken. This is a favorite with my family and friends.
Family loved this and so did I!! Used corn muffins crumbled, used butter instead of margarine and left onions out for kids-used a little onion powder. I will be making again and thanks for recipe.
* Percent Daily Values are based on a 2,000 calorie diet.
Yellow Squash Dressing
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
** Calories: 215
** Calories from Fat: 144
With our 2,700+ chicken breast recipes, you'll never serve the same old chicken again.
The firm, juicy texture of zucchini make them a perfect side to toss on the grill.
Delicious recipes, party ideas, and cooking tips! Get a year of Allrecipes magazine for $7.99!
See how to make a hearty squash casserole for a side or main.
Enjoy as a simple side or turn it into a delicious soup or filling for ravioli.
A super-simple, savory side dish that’s ready in no time.