Squash Dressing - Steph

1 pkg Mexican cornbread mix
1 1/2 to 2 lb. yellow squash, sliced
1 c. water
1 c. chopped white onion
1 c chopped celery
1/2 cup chopped green bell pepper
(you could use 2 1/2 cups of "seasoning blend" - it has onion, peppers, and celery already chopped up - freezer section)
1/2 sliced green onions
1 (4.5 oz) chopped green chiles
1 (2 oz) jar dices pimentos, drained
1 can cream of chicken soup
1 c milk
salt and pepper to taste

bake cornbread according to package directions. cool and crumble. combine squash and water in a large saucepan. cook until tender. drain; set aside. Mix white onion, celery, bell pepper, and green onions w/ 1 cup of water. cook in microwave until tender. in a large bowl, mix chicken soup and 1 cup miilk until blended. add cornbread, squash, chiles, onion mixture, and pimentos. mix well. spoon into a lightly greased baking dish. bake at 350' for 40-50 minutes untiil lightly brown on top. yield: 10 servings.