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Recipe by: enedina
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See below ingredients and instructions of the recipe
2 lb Yellow squash
1/4 c Water
6 oz Pkg cornbread mix
-baked as directed
2 c Milk
1/4 c Chopped celery
1/2 c Chopped onion
1 tb Margarine
1 ts Black pepper
10 oz Can cream of chicken soup
2 ts Poultry seasoning
Preheat over to 350 . Cook squash in water covered until tender;
drain and mash. Crumble bread into milk, setaside. Saute celery and
onion in margarine until tender. Add pepper, soup, poultry seasoning
and squash. Stir in cornbread mixture. Pour in 2 quart casserole.
Bake 1 hour. Very good.
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