Recipe: Squash Dressing Recipes - 3 (NOT Bryce's Cafeteria)

I couldn't find Bryce's recipe on the Internet. Hopefully, you can experiment with one of these recipes. Good luck and please share your results with us.

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Squash Dressing
Source: Chef #217887
6-8 servings: 4-6 cups

Vegetable that can be used as a side or just by itself.

2 cups cooked squash
2 cups cooked crumbled cornbread
2 eggs, beaten
1 (10 1/2 ounce) can cream of chicken soup
1 medium onion, chopped
1/2 chopped bell pepper (optional)
1/2 cup melted butter
salt
pepper

Cook onion, pepper and squash with half of butter until tender.
mix soup, eggs, cornbread together in large bowl.
add squash to bread mixture.
add rest of butter.
add salt and pepper.
stir well.
put in baking dish
heat on 375
just until heated through.

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Yellow Squash Dressing
Source: UCMOM / allrecipes
yield: 8 servings

"This is a great way to use up yellow squash out of the garden or out of the freezer."

2 cups diced yellow squash
2 cups crumbled cornbread
1/2 cup margarine, melted
2 teaspoons dried sage
1 (10.75 ounce) can cream of mushroom soup
1 egg, beaten
1 large onion, chopped
1 1/2 teaspoons sugar
salt and pepper to taste
1/4 cup milk

Place squash in a pot fitted with a steamer basket over boiling water, and steam 10 minutes, or until tender.
Preheat oven to 350 degrees F (175 degrees C). Lightly grease a medium baking dish.
In a bowl, mix the squash, cornbread, margarine, sage, cream of mushroom soup, egg, onion, sugar, salt and pepper, and milk. Transfer to the prepared baking dish.
Bake 30 minutes in the preheated oven, or until lightly browned.

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Squash Dressing Recipe
Annie Cox of Terrell, TX / American Profiles

3 large yellow squash, diced
1 small onion, diced
3 tablespoons butter
1 teaspoon salt
Dash of pepper
2 cups cornbread crumbs
3 eggs, beaten
2 tablespoons sage
Shredded Parmesan or Colby cheese

Preheat oven to 350 degrees. In a saucepan, saute onion in one tablespoon butter. Add the rest of the butter, squash, salt, pepper, and enough water to cover and cook until squash is tender. Mix squash mixture with cornbread, eggs, and sage. Grease a 9-by-12-inch pan. Pour dressing in pan and sprinkle cheese on top. Bake about 25 to 30 minutes.