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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 8 |
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Absolutely delicious side dish!! Ingredients:
3 small yellow squash |
3 small zucchini |
1 (7 ounce) box jiffy cornbread mix, prepared |
1/4 cup butter |
1 (10 1/2 ounce) can herbed cream of chicken soup |
2 eggs |
1/2 cup cheese |
Directions:
1. Cut squash and zucchini into small (1-2 ) cubes. Stew and drain.
2. Cook cornbread according to directions on box. Crumble cornbread.
3. Mix cooked squash and crumbled cornbread with butter, cream of chicken soup, and eggs.
4. Spread mixture into casserole dish.
5. Top with cheese. (At this point, the dish can be refrigerated or frozen until cooking time. Great for making ahead!).
6. Bake at 350 for 30 minutes.
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