A unique and tasty change from the traditional southern dressing recipe....especially good in the summer months. And a bonus, it doesn't have to sit overnight for the flavors to develop like a traditional dressing....you can make and eat the same day!
Sauté onion and squash in margarine, about 15 minutes until soft. Cool squash enough that the eggs don't scramble. Add soup and beaten eggs; mix well. Salt and pepper to taste. Add crumbled cornbread (a great way to use up leftover cornbread). Mix until uniform and cornbread has absorbed the liquid. Spray casserole dish or pie plate with Pam. Pour into casserole dish or pie plate. Bake at 350 F, about 40 minutes, until inserted knife comes out clean.
This is a great Sunday dish...you can make the cornbread and sauté the squash and onions in the morning. Mix it all together and bake it for lunch or dinner...it's a great taste surprise!
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Serving Size: 1 Serving (289g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 397 | ||
Calories from Fat: 264 (66%) | ||
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Amt Per Serving | % DV | |
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Total Fat 29.3g | 39 % | |
Saturated Fat 6g | 30 % | |
Monounsaturated Fat 10.4g | ||
Polyunsanturated Fat 8.9g | ||
Cholesterol 12.4mg | 4 % | |
Sodium 1422.2mg | 49 % | |
Potassium 210.7mg | 6 % | |
Total Carbohydrate 27.6g | 8 % | |
Dietary Fiber 2.4g | 10 % | |
Sugars, other 25.2g | ||
Protein 6.7g | 10 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 397
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