Description

This Squash Dressing recipe is a comforting and flavorful side dish featuring a moist cornbread base combined with sautéed yellow squash, onions, celery, and green bell pepper, seasoned with Cajun spices and baked to golden perfection. Perfect for holiday meals or family dinners, this easy-to-make dish offers a delightful blend of savory and spicy flavors in every bite.

Ingredients

Scale

Dry Ingredients

1 (8.5-oz) box Jiffy Mix cornbread
1 tsp Cajun seasoning

Vegetables

4 cups chopped yellow squash
½ cup white onion, chopped
½ cup celery, chopped
½ cup green bell pepper, chopped

Dairy & Eggs

¼ cup butter
1 cup milk
1 large egg

Canned Goods & Oils

2 Tbsp olive oil
1 (10.5-oz) can unsalted cream of chicken soup

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Instructions

Prepare Cornbread: Follow the package directions on the Jiffy Mix to prepare the cornbread. Once baked, let it cool slightly and then crumble it into small pieces. Set aside for later use.
Preheat Oven and Prepare Baking Dish: Preheat your oven to 350ºF (175ºC). Lightly spray a 9-inch baking dish with cooking spray to prevent sticking.
Sauté Vegetables: In a large skillet, melt the butter and olive oil over medium heat. Add chopped yellow squash, onion, celery, and green bell pepper. Cook and stir until the vegetables are tender and soft, about 5-7 minutes. Drain any excess moisture from the cooked veggies to keep the dressing from becoming soggy.
Combine Ingredients: In a large mixing bowl, combine the crumbled cornbread, sautéed vegetables, cream of chicken soup, milk, egg, and Cajun seasoning. Mix thoroughly to ensure all ingredients are well incorporated.
Transfer to Baking Dish: Pour the combined mixture into the prepared 9-inch baking dish and spread evenly.
Bake the Dressing: Place the baking dish in the preheated oven and bake for 40 minutes or until the top is golden and the dressing is set.

Notes

To reduce sodium, use low-sodium or homemade cream of chicken soup.
For a vegetarian version, substitute cream of chicken soup with a suitable vegetarian cream soup and use vegetable broth instead of milk if desired.
Sautéing the vegetables well and draining excess moisture is important to prevent a watery dressing.
This dressing can be made a day ahead and refrigerated before baking to enhance flavors.
Adjust Cajun seasoning amount to taste depending on your preferred spice level.