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Photo: Oxmoor House Photo by: Photo: Oxmoor House

Squash and Cornbread Casserole

Carrot and corn are welcome additions to this favorite Southern-style squash casserole that can be prepared in your slow cooker.

 

 

Oxmoor House FEBRUARY 2006

  • Yield: Makes 8 servings
  • Cook time:5 Hours
  • Prep time:14 Minutes
  • 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

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Squash and Cornbread Casserole recipe

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