Squash and Cornbread Casserole

Squash and Cornbread Casserole Recipe
Photo: Oxmoor House
Carrot and corn are welcome additions to this favorite Southern-style squash casserole that can be prepared in your slow cooker.

 

 

Yield:

Makes 8 servings

Recipe from

Recipe Time

Prep: 14 Minutes
Cook: 5 Hours
Other: 10 Minutes

Ingredients

1 (10 3/4-ounce) can cream of mushroom soup, undiluted
1 (8-ounce) container sour cream
1 1/2 pounds yellow squash, cut into 1/2-inch slices
1 cup chopped onion
1 cup shredded carrot
1 (11-ounce) can sweet whole kernel corn, drained
1 1/2 cups cornbread stuffing mix
1/4 cup butter or margarine, melted
2 teaspoons dried sage

Preparation

Combine soup and sour cream in a large bowl. Add vegetables, stirring gently to coat.

Spoon vegetable mixture into a lightly greased 4-quart slow cooker.

Combine stuffing mix and remaining 2 ingredients; sprinkle over vegetable mixture.

Cover and cook on LOW 5 hours. Uncover and let stand 10 minutes before serving.

Quick Menu:

* Cornish hens

* Roasted asparagus

Note:

Slow-Cooker Size: 4-quart

Southern Living Slow-Cooker Cookbook

February 2006
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