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Squash and Cornbread Casserole

Photo: Oxmoor House
Prep time 14 mins
Cook time 5 hrs
Other time 10 mins
Yield Makes 8 servings
Carrot and corn are welcome additions to this favorite Southern-style squash casserole that can be prepared in your slow cooker. 



  • 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

How to Make It

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

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

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

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

  5. Quick Menu:

  6. * Cornish hens

  7. * Roasted asparagus

Cook's Notes

Slow-Cooker Size: 4-quart

Southern Living Slow-Cooker Cookbook