Directions
- 1Chop 2 cups of squash and 1 onion.
- 2Sauté the chopped squash and onion in olive oil until done. Season with salt and pepper.
- 3Prepare the Mexican style cornbread mix according to package directions.
- 4Add the melted butter, cream of chicken soup, and shredded cheddar cheese to the cornbread mix.
- 5Add the sautéed squash and onions to the bowl and mix well.
- 6Pour the mixture into an 8x8 baking dish.
- 7Bake at 325 degrees for 40 minutes.
Ingredients
- 2 cups squash
- 1 onion
- 2 T olive oil
- 0 salt
- 0 pepper
- 1 packet Mexican style cornbread mix
- 2 thirds cup milk
- 1 egg
- 1 stick butter
- 1 can cream of chicken soup
- 1.5 cups cheddar cheese
Equipment
knifecutting boardpanwooden spoonspatula8x8 baking dish
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