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Mama's Squash Dressing

My love of cooking comes from my mother who was a master in the kitchen. She wasn’t a fancy cook like many of today’s chefs, but she was an excellent home cook who could stretch a penny. Looking back, I really don’t know how she did it. We were a family of five, and her household allowance was $50 a week. How can you feed a family of 5 for $50 dollars a week? She made smart shopping decisions and constantly looked for sales, so she rarely paid full price. One particular savings time I can remember is that we arrived to the Piggly Wiggly early on Thursday mornings because that’s when they marked the milk down to 25 cents a gallon because the expiration date was up. She then brought the milk home and froze it. I can remember having several gallons of milk in the freezer at any given time. As a child, I never knew we didn’t live like kings. We always had great food. She was the best.

Mama's Squash Dressing


2 packages Jiffy cornbread mix, prepared according to package directions then crumbled

1 cup water

4 cups thinly sliced squash

1 stick butter

1 green bell pepper, chopped

1 onion, chopped

3 stalks celery, chopped

2 cans cream of chicken soup

3 eggs, beaten

2 cups milk

1 tablespoon salt

1 teaspoon pepper


Preheat oven to 350 degrees. Cook the squash in the water with a little salt until tender. Drain and set aside. (If you have some picky eaters, run the squash through the food processor so the squash will disappear in the dressing) In a large skillet, melt the butter and then add the onions, bell pepper and celery. Cook until tender. Set aside. In a large mixing bowl, combine the soup, milk, eggs, salt and pepper. Add in the squash and the cornbread. Mix well. Transfer to an 8 1/2 x 11 baking dish. Bake uncovered for about 45 minutes until the top is golden brown and the center is set. Serve alongside cranberry sauce.

FNPP Mama's Squash Dressing
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