Photo: Sorin Gheorghita
Squash Dressing
10 ingredients
30 min + 1 hr 15 min
8 servings
openrecipes
"I 'hate' squash and I 'hate' cornbread dressing...but this is one of my favorite dishes."
Estimated Nutrition (whole recipe, rough)
596
Calories
48g
Protein
36g
Fat
20g
Carbs
Counts 10 of 13 ingredients — the other 3 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 10 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Chicken | 100g cooked | 165 |
| Processed Cheese | 1 oz (28g) cheddar | 113 |
| Butter | 1 tbsp (14g) | 102 |
| Egg | 1 large egg (50g) | 78 |
| Cream | 1 tbsp (15ml) heavy | 51 |
| Onion | 1 medium (110g) | 44 |
| Bell Pepper | 1 medium (119g) | 31 |
| Celery | 1 stalk (40g) | 6 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Salt | 1 tsp (6g) | 0 |
| Pumpkin | not in our table | 0 |
| Cornbread | not in our table | 0 |
| Soup | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 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
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By allrecipes ·
Recipe sourced from
openrecipes