Ingredients:
1 pkg. Mexican Cornbread mix
2 1/2 lbs. fresh squash, sliced, and boiled until tender
1 med. onion, cut up, sauted in butter
1/4 cup butter
1 8 oz. jar Cheese Whiz
1 can Rotel tomatoes
1 can cream of mushroom soup
garlic powder ---to taste
salt --to taste
Directions:
Make cornbread according to the package. Let cool, then crumble into a large bowl. Heat Cheese Whiz in the microwave for about 30 seconds (remove the lid!) Stir Cheese Whiz into the cornbread. Add Rotel, mushroom soup, onions, garlic, salt and drained squash. Mix well. Pour into a baking dish. Cover with foil. Bake for 45 minutes on 350. Remove foil and cook an additional 15 minutes.
Source: my cousin Melissa
1 pkg. Mexican Cornbread mix
2 1/2 lbs. fresh squash, sliced, and boiled until tender
1 med. onion, cut up, sauted in butter
1/4 cup butter
1 8 oz. jar Cheese Whiz
1 can Rotel tomatoes
1 can cream of mushroom soup
garlic powder ---to taste
salt --to taste
Directions:
Make cornbread according to the package. Let cool, then crumble into a large bowl. Heat Cheese Whiz in the microwave for about 30 seconds (remove the lid!) Stir Cheese Whiz into the cornbread. Add Rotel, mushroom soup, onions, garlic, salt and drained squash. Mix well. Pour into a baking dish. Cover with foil. Bake for 45 minutes on 350. Remove foil and cook an additional 15 minutes.
Source: my cousin Melissa
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